For increased color stability and roundness in red wines; OMRI listed
The yeast strain behind Opti-MUM Red™ was specifically selected and autolyzed for its highly reactive polysaccharides and oligosaccharides.
Upon addition, Opti-MUM Red's high molecular weight polysaccharides are released and quickly participate in reactions that stabilize color and polyphenolic compounds (tannins). The earlier that Opti-MUM Red is used the more effective it is in reacting with early diffused color molecules. Using Opti-MUM Red results in wines that are more intense in color and have a rounder and softer mouthfeel with a decreased perception of astringency.
Mix Opti-MUM Red in 10 times its weight of water or juice and add directly to the grapes or must. If adding later in fermentation, add during a pump-over or during tank mixings. This product is mostly soluble. Stir to maintain suspension before and during addition.
Dated expiration. Store in a cool, dry environment at 18°C(65°F). Once opened, keep tightly sealed and dry.