- Yeast cell walls rich in antioxidant sulfur peptides. Releases a large quantity of readily-soluble mannoproteins.
- Ensures antioxidant protection and protects aroma and color.
- Improves colloidal, protein and tartrate stability and foaming properties
- Increases shelf life of base wines and protects wine during storage before second fermentation.
- Produces fresh, round and balanced sparkling base wines.
Recommendations: Antioxidant; aroma protection; improve mouthfeel; improve foaming properties; protect base wine during storage.
- Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)