
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg
Auswirkung
Skin thinkness, anthocyanins, tannins, balance, quality
Vorteile Weinbau
Improves ripening from veraison, uniform veraison and homogenous maturation
Vorteile Weinbereitung
Reduction of herbaceous aggressive characters, better tannin polymerization, increase concentration of anthocyanins

Weißwein

100% specific fractions of selected inactivated yeast Saccharomyces cerevisiae, non GMO used as a foliar spray to increase and advance phenolic maturity Non GMO.
Anwendung
Apply twice int he vineyard at 1kg/ha / 1st Application = beginning of veraison and 2nd Application = 7 - 14 days after 1st application (best 10-12 days).