Negative sulfur compounds are a common defect in wine. They are commonly described as smelling like cabbage, rotten eggs or burnt garlic and commonly mask varietal pleasant characters in the wine. Sulfur off aromas can be the result of both biological and non-biological factors and commonly diminish fruit expression and contribute to aggressive flavour sensations. Reduless®, developed by Lallemand, is a unique inactivated yeast with biologically bound copper, developed to reduce sulfur compound off flavours. Reduless® reduces levels of hydrogen sulfide, diethyl sulfide, dimethyl sulfide, mercaptan and other sulfur related off-flavours in wine. Reduless® can enhance the overall quality and fruity character of wine by reducing its vegetal and phenolic notes. Reduless® is to be used post-fermentation.
- Reduces sulfur compound off flavours.
- Reduces levels of hydrogen sulfide, diethyl sulfide, dimethyl sulfide, mercaptan and other sulfur related off-flavours.
- Enhances overall quality and fruity character of wine.