Wine Fermentation Additives

  Pure Lees Longevity – Lallemand Yeast Derivative for Oxidation Protection and Wine Stability Protects against oxidative spoilage during aging and storage Preserves freshness and aroma by reducing dissolved oxygen Enhances mouthfeel while contributing to wine structure and roundness Mimics the benefits of lees aging without risk of reductive faults Superior to standard inactivated yeast due to HPH™ processing and high antioxidant activity Pure Lees Longevity is a specialized inactivated yeast derivative developed using Lallemand’s High Pressure Homogenization (HPH™) process, designed to provide both antioxidant protection and mouthfeel enhancement in wines. It is rich in compounds with high oxygen-binding capacity, including peptides and polysaccharides, which actively scavenge oxygen and inhibit oxidative reactions. When added to wine after alcoholic fermentation or prior to bottling, it slows oxidative aging, helps maintain varietal expression, and contributes to a rounder, fuller palate. Compared to conventional inactivated yeasts or lees aging, Pure Lees Longevity provides more targeted protection without introducing off-aromas, making it ideal for wines requiring shelf-life extension or longer aging potential. Protocol Suspend Pure Lees Longevity in ten times its weight of clean wine or water at 15–25 °C. Stir gently until fully dispersed. Add at the end of alcoholic fermentation, during aging, or just before bottling. Mix thoroughly. Allow a minimum of 2 days of contact before racking; contact may be extended to enhance results. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon A typical rate of 30 g/hL (0.3 g/L or 1.14 g/gal) offers effective oxidative protection and subtle mouthfeel enhancement across a broad range of white, rosé, and red wines.

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  Pure-Lees Elegancy – Lallemand Yeast Derivative for Polished Red Wine Structure Softens aggressive, bitter, or green tannins while preserving structure Builds midpalate weight and extends finish without masking fruit Delivers fast sensory results, often within 48 hours Enhances colloidal stability to support clarity and filterability Similar to Pure-Lees Delicacy, but more effective with higher-tannin wines due to greater insoluble content Pure-Lees Elegancy is a targeted inactivated yeast product designed to bring refinement and balance to structured red wines. Like Pure-Lees Delicacy, it is produced using Lallemand’s High Pressure Homogenization (HPH) process, which maximizes the availability of active yeast components. However, Elegancy contains a greater proportion of insoluble yeast fragments, making it particularly effective for high-tannin varieties where a more assertive softening action is needed. It reduces bitterness and rough textures while enhancing wine length, roundness, and polish—all without impacting fruit expression or color. Winemakers looking to replicate the effects of long-term lees aging in a shorter timeframe will find Pure-Lees Elegancy especially valuable during post-fermentation refinement. Protocol Suspend Pure-Lees Elegancy in ten times its weight of clean wine or water at 15–25 °C. Stir gently until fully dispersed. Add at the end of alcoholic fermentation or early in storage. Mix thoroughly to ensure uniform distribution. Allow at least 2 days of contact; for greater effect, maintain contact for up to several weeks before racking. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon A typical rate of 30 g/hL (0.3 g/L or 1.14 g/gal) provides noticeable softening and mouthfeel enhancement in medium to full-bodied reds.

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  Pure Lees Delicacy – Lallemand Yeast Derivative to Smooth Tannins & Preserve Fruit Smooths harsh tannins and green profiles for refined mouthfeel Enhances fruit intensity and wine length with noticeable sensory impact Stabilizes colloidal structure, improving clarity and filterability Delivers fast results in days, mimicking long lees aging without extended contact Leverages HPH™ disrupted whole-yeast biomass for superior phenolic coating Pure Lees Delicacy is a premium inactivated yeast derivative crafted using Lallemand’s advanced High Pressure Homogenization (HPH™) method. This process liberates mannoproteins and polysaccharides that form soluble complexes with phenolic compounds, gently smoothing tannins while preserving vibrant fruit and structural integrity. Applied at the end of alcoholic fermentation or pre‑bottling, it delivers the quality of extended lees contact in just days, producing red wines with softer texture, richer palate weight, and enhanced length. Unlike generic lees products, Pure Lees Delicacy actively interacts with phenolics to refine texture without diluting variety character, making it ideal for reds seeking elegance and balance. Protocol Suspend Pure Lees Delicacy in ten times its weight of clean wine or water (e.g., 1 kg in 10 L) at room temperature. Stir gently until fully dispersed. Add to wine toward the end of alcoholic fermentation or before bottling, then mix thoroughly. Allow at least two days of contact before racking. A longer contact period (up to several weeks) may deepen texture refinement depending on wine style. Usage Rates Recommended dosage: 20–40 g per hectoliter = 0.2–0.4 g per liter = 0.76–1.5 g per gallon

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Reskue – Yeast Derivative Nutrient for Detoxifying and Restarting Stuck Fermentations Detoxifies fermentations by adsorbing toxic fatty acids that inhibit yeast and bacteria Restores sugar uptake by clearing compounds that interfere with yeast membrane function Reinvigorates both sluggish or stuck alcoholic and malolactic fermentations Contains no measurable YAN, so it won't impact nutrient balance or promote excess yeast growth More effective than standard yeast hulls due to its targeted high-capacity bioadsorptive properties Reskue is a specific inactivated yeast derivative developed by Lallemand to help winemakers recover from sluggish or stuck fermentations. Unlike generic yeast hulls, which offer general detoxification support, Reskue is produced using a proprietary process that dramatically enhances its surface area and binding capacity for fermentation-inhibiting compounds—especially short- and medium-chain fatty acids. These compounds are produced by stressed yeast and can block sugar transport, stalling fermentation. Reskue removes them more efficiently than standard hulls, helping yeast and bacteria resume healthy metabolic activity. This makes Reskue particularly valuable not only in stuck alcoholic fermentations but also in challenging malolactic fermentations where similar toxins can block bacterial performance. Protocol Suspend Reskue in 10 times its weight of clean water at 30–37°C (86–98°F). Stir thoroughly and let sit for 20 minutes before adding to the fermentation. Mix evenly into the tank. In stuck alcoholic fermentations, allow Reskue to settle for 48 hours, then rack off before initiating the restart protocol. Usage Rates Recommended dosage: 30–40 grams per hectoliter = 0.3–0.4 grams per liter = 1.14–1.5 grams per gallon Use 30 g/hL for moderate ferment stress and 40 g/hL when conditions are severe or when toxic byproducts are strongly suspected. Reskue is not a nutrient supplement—it provides virtually no YAN—and should be used as a detoxification tool to restore a viable fermentation environment.nd dry.

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RedStyle – Lallemand Maceration Aid for Enhanced Color, Structure & Tannin Smoothness Enhances color intensity and stability through polysaccharide–polyphenol complex formation Improves tannin integration, reducing harshness and green characters Boosts juice extraction and clarity during maceration with built-in pectinase Builds fuller body and smoother mouthfeel without overwriting varietal character Offers dual-action benefits (enzyme + yeast derivative), outperforming generic macerators RedStyle combines a gentle pectinase enzyme with a specially selected and inactivated wine yeast derivative rich in soluble polysaccharides. When applied during red grape maceration, it breaks down pulp and skin walls—including pectin—enhancing juice yield and extraction. The released polysaccharides bind with anthocyanins and tannins, promoting richer color, more refined tannin structure, and a round, balanced body. The integrated enzyme also improves clarification and filterability, helping winemakers craft wines that are visually appealing, texturally complete, and varietally expressive. Protocol Suspend RedStyle in ten times its weight of clean must or water (e.g., 1 kg in 10 L). Stir thoroughly to ensure full dispersion. Add directly after crushing, either into the crusher, at the start of filling, or during initial pump-overs. Maintain suspension during addition to ensure even distribution. Usage Rates Recommended dosage: 30 g per hectoliter = 0.3 g per liter = 1.14 g per gallon For dosage expressed per ton of grapes: 227 g per ton (≈ 0.5 lb/ton). This balanced rate delivers optimal color stabilization, tannin smoothing, and maceration performance for most red wine styles.

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Yeast Derivative Nutrient - For increased color stability, integrated mouthfeel and roundness in red wines; OMRI listed OPTI-MUM RED™ helps to produce wines with intense color, a rounder, softer mouthfeel, and a decreased perception of astringency. Early additions of OPTI-MUM RED lead to more stable color due to reactions between early-released color molecules (anthocyanins), phenolic compounds (tannins), and the polysaccharides from OPTI-MUM RED Reduces the perception of green, astringent tannins in cool-climate or low maturity fruit Reduces the sensation of hotness in high alcohol wines Can help soften mouthfeel The yeast strain behind OPTI-MUM RED was specifically selected and fully autolyzed for its highly reactive high molecular weight polysaccharides and oligosaccharides   Frequently used in: Medium-bodied reds, full-bodied reds, cool-climate reds, high maturity grapes When to add: Directly to grapes or at first mixing Provides: High molecular weight polysaccharides and oligosaccharides that contribute to color stability, volume, and softness YAN contribution: Insignificant   Recommended Dosage: 20-40 g/hL (1.7-3.3 lb/1000 gal)  Usage: Mix OPTI-MUM RED in 10 times its weight of water or juice and add directly to the grapes or must. If adding later in fermentation, add during a pump-over or during tank mixings. This product is mostly soluble. Stir to maintain suspension before and during addition. Storage: Dated expiration. Store in a cool, dry environment at 18°C (65°F). Once opened, keep tightly sealed and dry.

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GlutaStar – Lallemand Yeast Derivative for Enhanced Glutathione Protection Improves protection against oxidation during aging and storage Delivers high concentrations of reduced glutathione (GSH) for maximum antioxidant effect Enhances tropical and citrus aroma stability, especially in thiol-rich varietals Boosts mouthfeel and roundness without increasing bitterness Outperforms traditional inactivated yeasts with a more targeted composition and higher GSH yield GlutaStar is a next-generation specific yeast derivative developed by Lallemand using a proprietary process that yields exceptionally high levels of naturally reduced glutathione. Designed for use in white and rosé wines, especially those with delicate thiol-driven profiles, GlutaStar helps lock in freshness and prevent oxidative damage during maturation, bottling, and shelf life. In addition to preserving bright aromas like grapefruit, passionfruit, and lemon zest, it contributes to a rounder mouthfeel without adding astringency. Compared to conventional inactivated yeasts, GlutaStar delivers superior antioxidant protection and stability, particularly when used early in the winemaking process. Usage Rates White and rosé wines: 0.2–0.4 grams per liter Equivalent to: 0.76–1.5 grams per gallon Protocol Rehydrate GlutaStar in ten times its weight of water at 30–35°C. Let sit for 10 minutes, then stir thoroughly. Add to must or wine at the beginning of fermentation or at the end of fermentation, depending on the goal. Do not combine directly with bentonite or tannins to preserve efficacy. Storage: Dated expiration. Store in a cool and dry environment at 18°C (65°F). Once opened, keep tightly sealed and dry.  

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