Expertise documents

expertise_documents

Fermenting positive effects on colour, mouthfeel and fruitness.

OPTIMUMRED

The early application of OPTIMUMRED makes polysaccharides available for complexing with polyphenols, thus enabling a better colour stabilisation and improved fullness and roundness. BAT flyer SIY Optimum red

SIY for red wines

A consise explanation of the production process and the sensory contribution of Lallemand Specific Inactivated Yeast products for red wine.

Download PDF