Reduless is a proprietary formulation of inactivated yeast developed by Lallemand to improve the overall quality of both red and white wines by reducing sulfur defects.

Its formulation is naturally rich in copper, making it a useful option to decrease H2S (evidenced by a rotten egg smell in the wine), dimethyl sulfide (evidenced by a cooked corn smell in the wine) and other sulfur defects. Reduless also helps increase roundness and smoothness and can decrease phenol related defects. Grape varieties prone to negative sulfur compounds (such as Syrah, Pinot Noir, and Chardonnay) particularly benefit when treated with Reduless during fermentation.

If your wine develops sulfur defects that persist after trying one or two rackings first, Reduless is a gentler treatment option than traditional Copper Sulfate and is recommended as an initial treatment approach. If Reduless treatment fails to resolve the sulfur issues, then it will be necessary to try Copper Sulfate treatment.

Directions for use:<

Early treatment offers the best chance of success. Recommended dosage rate is 0.4-0.6 g/gal. Dissolve Reduless in 10 times it's weight in water and add immediately to the wine, stirring gently to ensure thorough distribution. Recommended contact time is 72 hours followed by racking or filtering.

Click Here for Reduless Product Information and Instructions.