Levaduras
Bacterias
Nutrientes / Protectores
Levaduras Inactivadas Específicas
Enzimas
Quitosano
Soluciones para Viticultura
Aplicación
Inicio de fermentación
Para qué
Aroma intensity and longevity
Impacto
Sensorial
Vino blanco
Vino rosado
Vino rosado
Specific inactivated yeast for aromas’ intensity
OptiMUM-White®, a new natural specific inactivated yeast rich in glutathione (antioxidant properties) and polysaccharides, is the result of a new optimized production process that enhances glutathione bioavailability. Added to the must at the earliest stage of alcoholic fermentation (after settling), OptiMUM-White® provides must with protection against oxidation. In terms of aroma quality, the wine has better preservation of thiols and esters after one year of aging in the bottle. Due to the polysaccharides release, OptiMUM-White® addition increases the mouthfeel perception and contributes to enhance the wine complexity.Dosis
20-40 g/hL