Inactivated Yeast & Blends |

Inactivated Yeast Blends

Inactivated yeast blends are natural winemaking tools made from carefully processed yeast cells. By capturing key yeast fractions—such as sterols, amino acids, mannoproteins, and glutathione—these products give winemakers new ways to manage fermentation and improve wine quality.

How They Help in the Cellar:

Fermentation Support: Products like Opti-White added at the start of fermentation increases mouthfeel and provides oxidative protection.
Aroma Protection: Antioxidant-rich blends such as Glutastar or GSH Natuale supply glutathione and other natural protectants that preserve delicate varietal aromatics from oxidation during fermentation or early aging.
Color & Stability: Tools like Opti-Red, added during fermentation, release polysaccharides and tannin-binding fractions that stabilize color and promote smoother tannin integration in red wines.
Mouthfeel Enhancement: Products such as Noblesse or Easy Sur Lie, typically used in the aging phase, contribute mannoproteins that enhance body, soften mouthfeel, and improve balance in both whites and reds.

Some inactivated yeast blends are designed for use during fermentation to support yeast performance and protect developing aromas, while others are best applied during wine aging to enhance structure, stability, and mouthfeel.