For the fermentation of white and rosé wines in order to achieve the development of aromas that go from tropical to citrus notes. Thanks to a very low production of riboflavin, it improves wine longevity in the bottle.
Saccharomyces cerevisiae for pure fermentation. Very active, for every kind of wine. Safe fermentation for white, red and rosé wines. Suitable and often used for fruit juices. It is a basic type of yeast with versatile use.
This blend gives exciting results in terms of white wine revitalization. Used for finishing touches and before bottling it removes off-flavour as reductive notes and it improves expression of the fruity and floral aromas.
In white and red wines it gives kinetic guarantees even in extreme conditions of pH (3.0) and temperature (13 ° C), with excellent organoleptic results especially in relation to the structure and the fruity aromatic component.