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High in polysaccharides, Springcell Color was specifically developed to act on the intensity and the stability of color as well as on the roundness of red wines with long term benefits.
Contains twice the amount of polysaccharides when compared to basic inactivated yeast.
Perfectly adapts to tannic grape cultivars by reducing astringency due to the coating action of the polysaccharides on the green tannins.
Supplies both organic nitrogen and survival factors, which are assimilated by the yeast to assist in fermentation.
Application: To be incorporated 24 hours after the beginning of fermentation.
