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Description
Description
Inactivated yeast enzymatically activated that can be used as alternative to or in synergy with fine lees produced during fermentation. It contributes to protein, tartrate and polyphenol stabilization. It enhances the sensation of volume, softens the astringency and contributes to better aromatic complexity and longevity. In red and rosé wines, it promotes color stabilization via co-pigmentation.
- Applications: sur lie ageing; improve overall wine quality and stability
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Dosage: 20-50 g/hL
Shipping Information
Shipping Information
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