- Yeast cell walls rich in readily-soluble mannoproteins.
- Improves foaming capacity, bubble persistence and quality of sparkling wines.
- Enhances natural sensation of volume and roundness, builds mid-palate and improves aromatic complexity.
Recommendations: Improve foaming properties; increase roundness; complexity; lees ageing; Charmat method; traditional method; white, rosé and red sparkling wines.
- Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)
- Packaging: 1 kg