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Opti-RED® is OMRI listed and is a unique inactivated yeast derivative nutrient. It is the product of a specific refining process which results in a high level of polyphenol reactive cell wall polysaccharides. Opti-RED may be used either at the beginning or toward the end of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines. Lallemand has known that different yeast strains produce different levels and types of polysaccharides during their growth phase. Building on this experience, they developed Opti-RED from specific yeasts harvested at the end of their growth phase when polysaccharides are more reactive than those released during autolysis. Using Opti-RED in the must provides early polysaccharide availability for complexing with polyphenols as soon as they are released and diffused. This early complexing results in red wines with more intense color and better tannin integration. Using Opti-RED in the latter part of alcoholic fermentation allows the winemaker to shape harsh polyphenols into smoother, more approachable tannins.
To Use: Mix Opti-RED in 10 times its weight in must or water. If adding early in fermentation, distribute into the tank as it is filling or during a pump-over. Opti-RED can also be added directly to the crusher. If adding later, add during a pump-over or during tank mixings. This product is partially soluble. Stir to maintain suspension before and during addition.
Storage: Dated expiration. Store at 18°C (65°F). Once opened, keep tightly sealed and dry.