All aromatic wines and Rosé
- Clean fruit expression
- Low VA and ester producer
- Faster settling with increased B-lyase activity
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All aromatic wines and Rosé
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All fruit driven red wines and stuck ferments
- High colour and flavour capacity due to amplified enzymatic activity
- Low ester and low VA formation
- Strong fermenter and restart strain
- High alcohol tolerance up to 17 vol%
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Freeze dried bacteria strain for low pH and high alcohol for MLF in red and white wine
- Tolerant to high alcohol conditions, up to 16% Vol. Alc
- Very tolerant to low conditions, down to pH 3.0
- Temperature tolerant down to 13ºC
- Colour protective by lowest ß-glucosidases activity.
- Outstanding fruity flavour profile, highlighting the varietal characters
- Low active flavour impact by limited release of primary characters
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Out of stock
Suitable for all red wines, rosé wines and blush ciders
- Superior colour stability at low pH.
- Resistant to sulphur dioxide bleaching.
- Stable to oxidation.
- Colour density - contains approximately 20-25 times more colour than premium red wines.
- Superior filterability.
- Minimal effect on final blend turbidity.
- Improves quality of all red wines.
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Novel Inactive Yeast
Maturation and refreshment for all wines
- Use as a natural antioxidant in wine maturation
- Reduction of SO2 addition rate at stabilisation
- Promotes the colour and aroma protection of the wine during vinification without SO2
- Enhancement of colour stabilisation and harmonisation of the phenol content in red wines
- Protection against early ageing
- For refreshing old wine
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Structure
Excellent for all red wines
- Highly purified tannin preparation derived from high quality red grape skins.
- Optimises fixation and the stabilisation of anthocyanins.
- Highly recommended for wines intended for micro-oxygenation.
- Addition during 3 stages: cold soak, fermentation and pre-bottling refinement.
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Aromatic stability
Recommended for white and rosé wines
- Optimises redox potential and aromatic stability of wines.
- Especially useful with botrytis contaminated grapes.
- Prevents early aging in wines made with low or no addition of SO2.
- Addition during 2 stages: fermentation and pre-bottling refinement.
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Special nutrition supplement for the support of MLF bacteria metabolism
Improves bacteria metabolism and absorbs inhibitory substances
Recommended for:
- Harsh wine conditions e.g. >15% alc; pH < 3.2; TSO2 >40ppm
- Nutrient deficient fruit - low YANs, disease, dry-grown
- Wines with previous MLF difficulties and for re-inoculations
- Low YAN < 120ppm add 8g/hL; Average YAN > 120ppm add 4g/hL
- Certified organic – recommended for use with all organic wines
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Freeze dried bacteria strain for low pH and high alcohol for MLF in red and white wine
Suitable for all red wines, rosé wines and blush ciders
