Inactivated yeast blend for a very gentle fining and oxidation protection
Pure-Lees Longevity Plus™ is a proprietary blend of inactivated yeast for use immediately after alcoholic fermentation, on wines susceptible to oxidation. Oxidation can be responsible for the loss of fruit character. Use of Pure-Lees Longevity Plus helps protect color and aromas.
To develop Pure-Lees Longevity Plus, Lallemand collaborated with INRA to research different inactivated yeast fractions and evaluate their impact on oxidation. The result is a product with high dissolved oxygen uptake capacity. In fact, it was more efficient than SO2 at preserving color and thiols during 5-month aging trials.
200–400 ppm (20–40 g/hL; 1.7–3.4 lb/1000 gal)
Suspend Pure-Lees Longevity Plus in 10 times it weight in water, gently mix then add to wine. Mix thoroughly. Contact time depends on aging time (1–9 months).
Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.