REDULESS™ – Aroma correction for wine and cider

REDULESS™ – when the raw material’s fruit and aroma need to shine through

A good wine or cider begins with the raw material. The natural fruit, freshness and aromatic character of the grapes or apples should remain recognisable in the finished product. REDULESS™ is developed for situations where reductive sulphur compounds disturb this balance and mask the aromas that you have worked to preserve throughout fermentation.

REDULESS™ is a specific inactivated yeast with biologically bound copper. The product specifically reduces undesirable sulphur compounds and can also reduce vegetal and phenolic notes. The result is a cleaner and more harmonious aromatic expression, allowing the raw material’s own character to emerge more clearly.

Enhance fruit character in wine and cider

Reductive aromas do not need to be intense to affect the sensory impression. They can form an aromatic veil over the product, diminishing the perception of fruit, freshness and complexity.

REDULESS™ is a precise oenological tool for this purpose. By reducing the compounds that interfere with the aromatic profile, the treatment can contribute to a more distinct fruit character and improved balance in the overall sensory expression.

Preserve the identity of the raw material

REDULESS™ does not add a new aroma to wine or cider. Instead, its purpose is to reduce undesirable components that interfere with the expression of the raw material itself.

This makes the product particularly valuable when the quality of apples, grapes or other fruit should remain recognisable in the finished product. Varietal character, fruit expression and the aromatic profile have a greater opportunity to come through when interfering reductive notes are reduced.

From reduction to greater aromatic balance

REDULESS™ is developed to reduce, among other compounds, hydrogen sulphide (H₂S), dimethyl sulphide (DMS), diethyl sulphide (DES), mercaptans and other sulphur-related compounds.

Lallemand’s sensory studies also demonstrate a positive effect on overall sensory quality. In addition to reducing sulphur-related off-notes, the results show reduced vegetal and phenolic characteristics, improved aromatic balance and enhanced mouthfeel.

Specific inactivated yeast with biologically bound copper

The technology behind REDULESS™ differs from conventional direct copper treatment. The copper is immobilised within the cell walls of the specific inactivated yeast and reacts with volatile sulphur compounds.

This gives the winemaker or cider producer a specialised oenological tool for targeted management of reduction and aromatic purity.

For white wine, red wine, rosé and cider

REDULESS™ can be used for different styles of wine where the aromatic expression of the raw material is to be preserved or restored. The product is also highly relevant for cider, where the fruit character, freshness and varietal aroma of the apples are often essential to the quality of the finished cider.

Dosage and application

The recommended dosage is 10–30 g/hL depending on the desired effect. A small-scale trial is recommended to determine the optimal dosage for the individual wine or cider.

Suspend REDULESS™ in 10 times its weight in water and add immediately. Ensure thorough and even distribution throughout the tank. Lallemand’s technical data sheet specifies a contact time of 3–5 days, after which the product should be removed by racking and, if appropriate, filtration.

Professional aroma correction with respect for the raw material

REDULESS™ is for producers who want to maximise the quality of their raw material and allow it to show more clearly in the finished product. By reducing reductive, vegetal and phenolic notes, greater space is created for the fruit, freshness and aromatic complexity already present in the raw material of the wine or cider.