- Enzymatically treated inactivated yeast.
- Contributes to protein, tartrate and polyphenol stabilization.
- Improves aromatic complexity and longevity.
- Enhances natural sensation of volume and roundness, builds-up mid-palate and improves wine length.
- Mimics lees ageing, with the security of microbial stability.
Recommendations: Volume and roundness; improve mouthfeel; lees ageing; white, rosé and red wines.
- Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)
- Packaging: 2.5 kg