PURE-LEES LONGEVITY™

Scavenges oxygen, confers colloidal stability

PURE-LEES LONGEVITY™ helps to increase shelf-life and protect color and aroma while also helping to stabilize colloids.

• Due to high oxygen uptake capacity, it minimizes loss of fruit character and browning, which increases shelf-life
• Wines are reported to be fresher, fruitier, and rounder
• Rapidly and irreversibly, scavenges up to 1 mg/L O2
• Inspired by the practice of traditional lees aging, PURE LEES LONGEVITY will continue to scavenge oxygen until its capacity is exhausted
• Can replace SO2 as an antioxidant in no- and low-SO2 winemaking, though it is not a direct substitute for SO2 as it has no antimicrobial activity
• PURE-LEES LONGEVITY was developed in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), France

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Stage of winemaking: End of alcoholic fermentation or pre-bottling (check on filterability impact)
Contact Time: Minimum 1 week
Requires Racking: Yes
Impact: Scavenges oxygen
Format: Powder
Frequently used in: whites, rosés, reds, cider

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Recommended Dosage - Bench trials recommended

• Wine 200-400 ppm 20–40 g/hL 1.7-3.4 lb/1000 gal

Usage: Suspend PURE-LEES LONGEVITY in 10 times its weight of water 59–77°F (15–25°C), gently
mix then add to wine. Mix thoroughly. Minimum of 24 hours of contact time is needed for optimal
impact. Rack once lees are well-settled.
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Reseal opened packaging immediately.

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Downloads
Lallemand Yeast Derivatives - Product Declarations
Lallemand Yeast Derivatives - Safety Data Sheet
PURE-LEES LONGEVITY - Technical Data Sheet
PURE-LEES LONGEVITY - Specification Sheet