Lallemand REDStyle™ | Added to Red Wine at Crush | Blend of Pectinase Enzymes and Inactivated Yest

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• Enhances color intensity and stability through polysaccharide–polyphenol complex formation

• Improves tannin integration, reducing harshness and green characters

• Boosts juice extraction and clarity during maceration with built-in pectinase

• Builds fuller body and smoother mouthfeel without overwriting varietal character

• Offers dual-action benefits (enzyme + yeast derivative), outperforming generic macerators

RedStyle combines a gentle pectinase enzyme with a specially selected and inactivated wine yeast derivative rich in soluble polysaccharides. When applied during red grape maceration, it breaks down pulp and skin walls—including pectin—enhancing juice yield and extraction. The released polysaccharides bind with anthocyanins and tannins, promoting richer color, more refined tannin structure, and a round, balanced body. The integrated enzyme also improves clarification and filterability, helping winemakers craft wines that are visually appealing, texturally complete, and varietally expressive.

Protocol
Suspend RedStyle in ten times its weight of clean must or water (e.g., 1 kg in 10 L). Stir thoroughly to ensure full dispersion. Add directly after crushing, either into the crusher, at the start of filling, or during initial pump-overs. Maintain suspension during addition to ensure even distribution.

Usage Rates
Recommended dosage: 30 g per hectoliter
= 0.3 g per liter
= 1.14 g per gallon

For dosage expressed per ton of grapes: 227 g per ton (≈ 0.5 lb/ton).

This balanced rate delivers optimal color stabilization, tannin smoothing, and maceration performance for most red wine styles.