Lallemand Opti-Red™ 1 kghttps://www.brouwland.com/en/our-products/winemaking/yeast-nutrients/d/opti-red-1-kg-2
Using Opti-Red™ in the must provides early polysaccharide availability for the complexing with polyphenols as soon as they are released and diffused. This early complexing results in smoother red wines with more stable colour, rounded mouthfeel and better harsh or green tannin integration. Opti-Red™ can be used alone or in conjunction with enological macerating enzymes such as Lallzyme. Using Opti-Red™ at towards the end of fermentation allows the winemaker to shape harsh polyphenols into smoother more approachable tannins.
Dosage: 227 g/ton to the must or 30 g/hl toward the end of fermentation.