Tuning products: Pillow, Flo-1 and Astribal
This is the time of year when wineries are looking to improve and refine their finished wines. Therefore, we present three winemaking products for refining and improving wines: Pillow, FLO-1, and Astribal. Each of them, as we will see, is used for a different purpose.
PILLOW
PILLOW is a patented product used as a treatment to prevent reductive off-notes, either pre-fermentation or post-fermentation, ensuring zero residue in the wine.
It is supplied as a mesh sleeve containing tea-bag–type sachets. Inside each sachet are adsorbent compounds that capture sulfur-related substances (polymers made of polysaccharides and mineral-origin compounds). These materials always remain inside the sachet.
PILLOW sachets are used like an infusion. Sulfur compounds present in wines with a reductive profile migrate into the PILLOW sachet and bind to the adsorbents inside. When the sachet is removed after treatment, reductive character is eliminated and the wine’s expressiveness returns—without leaving any residue.
FLO-1
FLO-1 is a flocculant liquid yeast designed for propagation and subsequent cell lysis in LEV2050® bioreactors, to produce a yeast lysate with a balanced contribution of proteins and polysaccharides for wine finishing.
This yeast offers very high economic efficiency because it is produced in the bioreactor and then lysed in the same system. In addition, the resulting yeast lysate helps reduce astringency and bitterness thanks to its qualitative protein profile. Finally, it helps increase palate volume and perceived sweetness due to its polysaccharide and glycoprotein properties.
ASTRIBAL
ASTRIBAL is a patented product consisting of a lysate from the lactic acid bacterium Lactobacillus brevis. It has a lower Z potential (higher negative charge), giving it greater reactivity when interacting with phenolic compounds in red wines.
This product delivers multiple benefits. First, it improves the wine’s overall colloidal stability. It also helps correct aggressive tannins and/or insufficient palate volume. Finally, it increases the wine’s aromatic complexity.
LEV2050
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