Opti-Red®
SKU: ADD0511
Average Rating:
Price: $2.49
Product Description
OptiRed is a natural yeast derivative nutrient used for improvement of red wines.
USE: Add at the beginning of fermentation for improved color, rounder mouthfeel and better tannin integration. Add at the end of fermentation to reduce harshness.
Package Size: 7.2 grams (sufficient for 6 gallons).
Dose: Per 5 gallons, mix 6 grams OptiRed in 1 ounce of water. Once dissolved, add as desired either at the beginning or the end of fermentation.
Opti-Red® is certified organic by the OMRI (Organic Materials Research Institute) 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 smoothe palate wines. Lallemand has know 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, rounder mouthfeel 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 racking. Opti-Red® can also be added directly to the crusher. If adding after alcohol fermentation, add during racking. This will allow the winemaker to shape harsh polyphenols into smoothe, more approachable tannins. This product is partially soluble. Stir to maintain suspension before and after addition.
More Info:
Mouthfeel: Mouthfeel enhancement from yeast polysaccharides is limited to their availability due to yeast autolysis at the end of primary fermentation. With the use of selected natural yeasts known to exvrete high amounts of polysaccharides during the growth phase, tannin and polysaccharide complexing begins earlier. Now, these polysaccharides can be made available at the beginning of maceration by adding Opti Red® to the must. Mostly mannoproteins, these polysaccharides will have a very positive impact on mouthfeel, bringing more roundness to the wine.
Color: Polyphenol colloid precipitation can be avoided when polysaccharides are available which have a "protection" function that prevents precipitation of high molecular weight polyphenol colloids. Therefore, polyphenols show better stability during aging when tehy are protected by Opti Red® polysaccharides. High polysaccharide wines have less color loss before and during aging.
Yeast Nutrition: Opti Red® also provides a minor supply of yeast nutrients, but does not replace the required nutrition program integrating juice parameters and the nutritional needs of yeast strains.
Ship Info:
Shipping Weight: 20 oz 
