REDULESS

Reduces sulfur defects

Reduless^® is a proprietary formulation of inactivated yeast developed by Lallemand to improve the overall quality of both red and white wines. Its formulation is naturally rich in copper, making it a useful option to decrease H₂S, dimethyl sulfide and other sulfur defects. Reduless helps increase roundness and can decrease phenol related defects. Grape varieties prone to negative sulfur compounds (e.g. Syrah, Carignane, Pinot Noir and Chardonnay) particularly benefit when treated with it.

To Use: Dissolve 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 according to the recommendation is 0.02 ppm.

Storage: Store at room temperature, away from direct sunlight and strong odors. It can be stored for up to four years from production date.

Technical Documents

• Reduless Technical Data Sheet
• Reduless MSDS