Specific preparation of inactivated Yeasts with a high antioxidant capacity
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Specific preparation of inactivated Yeasts with a high antioxidant capacity.
Rich in glutathione and reductive metabolites, glutathione has a significantly higher antioxidant potential than SO2 or ascorbic acid.
Enables the Yeast to assimilate glutathione precursors (cysteine, N-acetylcysteine…) during alcoholic fermentation and thus synthesise more of this tripeptide.
Efficiently protects the wine’s aromatic potential and significantly delays the appearance of oxidised notes.
Obtains more aromatic wines with improved ageing potential.
OMRI: Listed for use in organic winemaking (National Organic Program).
DOSAGE RATE & USAGE INSTRUCTIONS
30 g/hL
Incorporate into tank during the first 1/3rd of alcoholic fermentation
