Specific mannoprotein, naturally present in wines, with the unique property of inhibiting potassium bitartrate crystallisation.
Tartaric Stabilisation
Specific yeast cell wall mannoprotein from Saccharomyces cerevisiae for the colloidal stabilization of the wine. Increases the perception of volume, roundness and palate length.
Colloidal Stabilisation
Yeast cell walls with a high sapid peptide content that provides an increase of sweetness sensations with a concurrent decrease in tannin aggressiveness
Palate Enhancing
Yeast cell wall extract (Mannoprotein), rich in sapid peptide coming from protein Hsp12 and vegetal polysaccharides (gum arabic). Improves smoothness of wines, balances acidity and bitterness.
Specific preparation of inactivated yeast with high protective power for aroma preservation in white and rosé wines. Rich in glutathione, acts as antioxidant and protects white & rose wine aromatics.
Aroma Preservation
Inactivated yeast rich in mannoproteins and membrane protein Hsp 12. A ß-glucanase (ß 1-3, ß 1-6) accelerates extraction of the above mentioned components, for an early diffusion into the wine and earlier assemblance. Can be used on white and red wines.
Vinification, Ageing, Fining
