Specific preparation of inactivated yeast with high protective power (5,3%), for aroma preservation in white and rosé wines
Thanks to its unique reducing metabolite and glutathione composition, FRESHAROM® is able to:
Allow the yeast to assimilate glutathione precursors (cysteine, N-acetyl cysteine) during AF, and so boost wine glutathione content.
Protect the aromatic potential of the wine and significantly delay the appearance of oxides notes (ageing aromas : sotolon and phenylacetaldehyde).
Inhibits the mecanism of browning.
Favors yeast nutrition during alcoholic fermentation.
FRESHAROM® produces wines that are more aromatic and with a higher potential for ageing.