Lallemand OPTI-MUM RED™ | Inactive Yeast | Added to Red Wines at Crush | Increase Mouthfeel | Lock in Color

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.