Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Auswirkung
Increase and advance accumulation of aroma precursors
Vorteile Weinbau
Increase in berry skin thickness, impact of berry weight, Brix, pH, TA, Increased varietal aroma compounds
Vorteile Weinbereitung
In thiolic varieties: increased 3MH and 3MHA in wines, reduced herbaceous and aggressive character, higher stability of aroma compounds, increased concentration of GSH,
Rotwein
Weißwein
Weißwein
100% specific fractions of selected inactivated yeast Saccharomyces cerevisiae, non -GMO, to ncrease and advance the accumulation of aroma precursors
Anwendung
1st Application at the beginning of veraison at 3 kg / ha and 2nd Application = 7 - 14 days after 1st application,best 10-12 days after 1st application at best 10-12 days after 1st application at 3kg/ha
