Description
An inactive yeast product which improves body, color stability, and mouthfeel in red wines. Using Opti-Red in the must makes polysaccharides available to complex with polyphenols as soon as they are released. This early complexing results in red wines with more intense color, rounder mouthfeel and better tannin integration.
Add 1 gram per gallon of wine at crush (that's about 1 tablespoon per 5-6 gallons)