- Inactivated yeast rich in immediately soluble mannoproteins and ellagic and grape seed tannins.
- Specifically designed to favor anthocyanin/tannin condensation during fermentation, it increases color intensity and stability.
- Promotes bright and clean aromas, builds-up mid-palate, softens astringency and balances mouthfeel.
- The best choice for color stabilization and sensory optimization of wine.
Recommendations: Color stability; fruity aromas; improve mouthfeel; roundness, volume and structure; flash-détente; red and rosé wines.
Dosage: 150-400 g/ton; 15-40 g/hL (1.25-3.5 lb/1000 gal)