Inactivated yeast. It absorbs auto toxic yeast metabolites and residual pesticides that can cause fermentation anomalies or the formation of off-flavors.
Inactivated yeast rich in sterols and long-chain fatty acids. Used at mid-fermentation, it helps maintain yeast membrane integrity and therefore prevent and correct fermentation anomalies. In case of stuck fermentation, its addition can help the fermentation restart without the need for another yeast inoculation.