Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
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,
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
