Booster rouge™

For higher tannin intensity in red wines

  • Apto para vino ecológico (EU 2018/848)
  • Apto para NOP
  • Vegano

Detalles del productoTipos de vinoInformación técnicaDocumentación del producto
Descripción del productoDocumentación

Detalles del producto

Booster Rouge® originates from a specific natural wine yeast isolated and selected by the ICV. The yeast macromolecules in Booster Rouge® interact with red wine polyphenols resulting in a positive influence on the colloidal balance of the wine. Especially when used in red must sourced from hot climates, Booster Rouge® wines are perceived as having higher fore-mouth volume and mid-palate tannic intensity, as well as fresher aromatic sensations. Booster Rouge® compliments short maceration premium reds fermented with Lalvin ICV GRE™ for mid-palate intensity and fresh varietal aromas, while avoiding sensations of aggressive and drying tannins. In ultrapremium reds from balanced ripe mature grapes, Booster Rouge® shows good synergy with Lalvin ICV D80® and Lalvin ICV D21™ for enhancing licorice aromas and mid-palate intensity. Booster Rouge® may also be added towards the end of fermentation to contribute fore-mouth volume, mid-palate tannin intensity and help with alcohol integration. Dosage recommendation: Add Booster Rouge® to the must at 227 g/ton (0.5 lb/ton) or 30 g/hL (2.4 lb/1000 gal) towards the end of fermentation.

Seleccionado por Researched by the ICV

Tipos de vino


Información técnica

  • Aplicación : At the beginning and end of alcoholic fermentation
  • Impacto: Sensory
  • Uso: For higher tannin intensity in red wines
  • Dosis: 30.00

Documentación del producto