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WUP_Oxidation_Pure_Lees_ESP_1_.pdf
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En la posfermentación, el vino es vulnerable a la oxidación, y la entrada de oxígeno puede variar dependiendo de la operación, por lo que se recurre al SO2 o a la desoxigenación física para proteger al vino. La investigación ha demostrado que las levaduras inactivas específicas, como Pure-Lees™ Longevity, pueden consumir oxígeno y proteger al vino de la oxidación. Este producto ha mostrado una notable capacidad para consumir oxígeno y ha sido utilizado con éxito en ensayos de estabilización por frío, trasiego y almacenamiento, y transporte de vino a granel, lo que ha permitido reducir el uso de SO2 y mantener la integridad sensorial de los vinos.

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En la posfermentación, el vino es vulnerable a la oxidación, y la entrada de oxígeno puede variar dependiendo de la operación, por lo que se recurre al SO2 o a...

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