Yeast derivative rich in mannoproteins, selected to improve the bubbling properties of sparkling wines. When used during the second fermentation, it improves the persistence of the bubbles in low-foaming potential wines or those with limited time of maturation on lees. Suitable for use in both Charmat and traditional methods, it also improves wine mouthfeel.
- Applications: improve foaming properties; improve sensory quality; pressure tank; Champenoise method
- Dosage: 10-30 g/hL
- Packaging: 1 kg