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Yeast Derivative Nutrient - Reduces sulfur off-aromas; OMRI listed

REDULESS® is used to reduce sulfur off-odors such as H​​​​2​​​​S, mercaptans, and some disulfides.

• Can increase fruitiness due to reduction in sulfur off-odors
• Can naturally enhance roundness
• Has also been shown to reduce vegetal and phenolic notes
• Inactivated yeast with cell walls rich in copper
• REDULESS should be removed from wine via a racking or filtration in case of the unlikely event that copper is released into the wine. Maximum copper transfer is 0.3 ppm when used at 30 g/hL

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Frequently used in: rosés, whites, reds, cider
When to add: Anytime during alcoholic or malolactic fermentation
Provides: Specialized inactivated yeast cell walls naturally rich in copper residues for the treatment of sulfur off-odors
YAN contribution: Insignificant

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Recommended Dosage: 10-30 g/hL (0.8-2.5 lb/1000 gal) (Bench trials recommended)
Usage: Mix REDULESS in 10 times its weight in water. Add immediately to the tank. If prepared in advance, re-suspend the product prior to its addition to the fermenter. Gently mix and rack off or filter after 72 hours. The maximum potential copper contribution when used at 30 g/hL is 0.3 ppm. This product is partially soluble. Stir to maintain suspension before and during addition.
Storage: Dated expiration. Store in a cool and dry environment at 18°C (65°F). Once opened, keep
tightly sealed and dry.

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Downloads
Reduless - Allergen Statement
Reduless - Food Safety Statement
Reduless - Non-GMO Statement
REDULESS - OMRI CERT
Reduless - Safety Data Sheet
Reduless - Technical Data Sheet