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Aroma

Impact
Increase and advance accumulation of aroma precursors

Viticulture Benefits
Increase in berry skin thickness, impact of berry weight, Brix, pH, TA, Increased varietal aroma compounds

Oenological Benefits
In thiolic varieties: increased 3MH and 3MHA in wines, reduced herbaceous and aggressive character, higher stability of aroma compounds, increased concentration of GSH,

Red Wine

White Wine

100% specific fractions of selected inactivated yeast Saccharomyces cerevisiae, non -GMO, to ncrease and advance the accumulation of aroma precursors

Application
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

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