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
Rotwein
Weißwein
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).
