A best kept secret for dessert wines, producing high aromatic elegance, expressing terpene-type aromas.
Extreme resistance to alcohol (18% vol.), with neutral characters and low SO2 production.
Yeast with aromatic neutrality, Fermentation restart
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. Protects the aromatic potential of the wine and significantly delays the appearance of oxidized notes. Inhibits the mechanism of browning. Produces wines that are more aromatic and with a higher potential for ageing.
A strong and fruity fermenter that boosts aromatics on
the red varietal Icewines.
Excels in difficult conditions with minimal production of H2S