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Powerlees® Life LOW S O POWERLEES® LIFE Yeast-derived formulation rich in reducing compounds (including glutathione) to conserve YEAST PRODUCT and refresh wines during ageing. Qualified for the elaboration of products for direct human consumption in the field of the regulated use in oenology. In accordance with the current EU regulation n° 2019/934. SPECIFICATIONS AND OENOLOGICAL APPLICATIONS POWERLEES® LIFE is a formulation based 100% on inactivated yeasts rich in reducing compounds. An R&D programme to study alternatives to SO2 for the protection of wines during ageing allowed validation of a specific formulation for the preservation of wines from premature oxidation phenomena. With its unique composition, POWERLEES® LIFE®: • Protects wines from oxidation during ageing, with or without added sulphites. • Slows down oxygen consumption. • Refreshes the aromatic potential of already oxidised wines. • Prevents premature aging of wines. With its effective action against oxidation, POWERLEES® LIFE contributes to a wine’s ageing potential. EXPERIMENTAL RESULTS • Oxygen consumption kinetics in a white wine without • Sensory profile of a Cabernet Sauvignon wine with and added sulphites exposed to an O2 addition of 8 mg/L without POWERLEES® LIFE® at 10 g/hL after 1 year’s ageing. OLFACTORY PERCEPTION OXYGEN CONSUMPTION KINETICS Oxidation 5 8 4 7 3 6 2 5 1 4 POWERLEES® LIFE + SO Fresh 2 Freshness 0 3 fruit style 2 1 Oxygen consumed (mg/L) 0 246810 12 14 16 18 20 -1 Time (days) POWERLEES® LIFE (30 g/hL - 300 ppm) Ripe fruit style Control (without added SO2) SO (total SO = 35 mg/L) + SO2 (total SO2 = 35 mg/L) 2 2 Control Oxygen consumption kinetics in a white wine without added sulphites exposed to an O2 addi- POWERLEES® LIFE (10 g/hL) tion of 8 mg/L. POWERLEES® LIFE slows down oxygen consumption in the wine et poten- tialise la protection par le SO₂ dans le cas d’une utilisation combinée. Sensory profile of a Cabernet Sauvignon wine with and without POWERLESS Life at 10 g/hL POWERLEES® LIFE slows down oxygen consumption in the wine after 1 year’s ageing. POWERLEES®POWERLEES® LIFE LIFEclearly clearly reduces reduces the the oxidised oxidised character character of the wine, and reinforces the protection offered by SO when used in combination. of the wine, adds freshness and results in a more intense, 2 adds freshness and results in a more intense, fresh, fruity style. fresh, fruity style. • Colour change in a white wine saturated in oxygen at 8 mg/L. Measurement after consumption of the O2 for the 3 treatments: control sulphited at 35 mg/L SO2t; Control without added sulphite; POWERLEES® LIFE at 30 g/hL.à 30 g/hL. COLOUR CHANGE Control 16 Yellow without SO2 14 POWERLEES® LIFE 12 The unsulphited control is a significantly deeper Control + SO yellow / red while the sulphited wine and that 10 2 treated with POWERLEES Life remain close to the 8 colour of the control. b* Reference: CIELab. 6 4 2 Blue Green Red 0 0 0.5 121.5 2.5 343.5 4.5 a* Colour change in a white wine saturated in oxygen at 8 mg/L. Measurement after consump- tion of the O2 for the 3 treatments: Control sulphited at 35 mg/L SO2t; Control without added • Concentrationssulphite; in GSH POWERLEES® for the different LIFE at 30 treatments:g/hL. control, wine treated with POWERLEES® LIFE or product L The unsulphited control is a significantly deeper yellow / red while the sulphited wine and (formulation for similar application) at 30 g/hL. thatGLUTATHIONE treated with POWERLEES® CONCENTRATION LIFE remain INclose THE to theWINE colour of the control. Reference: CIELab. 10 8 6 4 Analysis after consumption of 4 mg/L dissolved O2 by the wine. POWERLEES® LIFE releases glutathione in the wine Glutathione (mg/L) and preserves the glutathione initially present. 2 0 Control POWERLEES® LIFE Product L Concentrations in GSH for the different treatments: control, wine treated with POWERLEES® LIFE or product B (formulation for similar application) at 30 g/hL. Analysis after consumption of 4 mg/L dissolved O by the wine. PHYSICAL CHARACTERISTICS 2 POWERLEES® LIFE releases glutathione in the wine and preserves the glutathione initially present. Aspect ............................................................................... powder Colour ................................................................................... beige CHEMICAL AND MICROBIOLOGICAL ANALYSES Humidity (%) .......................................................................... < 7 E. coli (/25 g) ........................................................................ none Insoluble part (%) ............................................................... > 60 Salmonella (/25 g) ............................................................... none Viable yeast (CFU/g) ........................................................... < 102 Lead (ppm) ............................................................................... < 2 Mould (CFU/g) ..................................................................... < 103 Arsenic (ppm) .......................................................................... < 3 Lactic acid bacteria (CFU/g) .............................................. < 103 Mercury (ppm) ......................................................................... < 1 Acetic acid bacteria (CFU/g) ............................................. < 103 Cadmium (ppm) ...................................................................... < 1 Coliforms (CFU/g) ............................................................... < 102 PROTOCOL FOR USE OENOLOGICAL CONDITIONS DOSAGE • POWERLEES® LIFE is used in wine after fermentation. It • 10 - 40 g/hL (100 - 400 ppm). can be added once or several times throughout ageing. * 10 - 30 g/hL (100 - 300 ppm) for red wine. • POWERLEES® LIFE may be added before racking or * 10 - 40 g/hL (100 - 400 ppm) for white and rosé wines. transferring a wine, to protect the wine against the risk of oxidation during these operations. • POWERLEES® LIFE is a complementary solution to SO2 in a strategy of reducing the doses of sulphur used. IMPLEMENTATION Dissolve POWERLEES® LIFE in 5 to 10 times its weight of water or wine before adding to the wine. Homogenise the wine after addition to ensure the required protection. STORAGE RECOMMENDATION PACKAGING • Store above ground level in a dry area not liable to impart 1 kg bags - 10 kg boxes. odours. Ensuring stock is kept at a moderate temperature, 5 kg bags - 10 kg boxes. in its original, unopened packaging. • Optimal date of use: 3 years. • Do not use opened packaging. CS 61 611 – 33072 BORDEAUX CEDEX – Tél. : +33 (0)5 56 86 53 04 - www.laffort.com of use are the conditions or guarantee since without commitment our knowledge. It is given of state the current reflects The information shown above AS - 03.05.21 BN - data security regulations. legal compliance and from the user does not release It our control. beyond.
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