Lieviti Enologici
Batteri Enologici
Nutrienti e protettori
Lieviti inattivi specifici
Enzimi
Chitosano
Soluzioni per il vigneto
Specie
Saccharomyces cerevisiae cerevisiae
Fattore killer
Presente
Contributo sensoriale
Thiols
Cabernet Sauvignon
Merlot
Syrah
Pinot Noir
Tempranillo
Grenache
Malbec
Reveal thiols, varietal complexity and aromatic freshness in red wines
RUBY™ has been selected through an innovative microbiological approach and presents unique characteristics related to its beta lyase activity. Due to this specific metabolism, RUBY™ has an exceptional potential to release volatile thiols in red wines. Combining those distinctive properties and very robust and reliable alcoholic fermentation performance, RUBY™ is well suited for the production of intense, fresh and complex red wines. Wines fermented with RUBY™ show flavor profiles described as blackcurrant, gooseberry, plums, spices and some refreshing herbal notes, RUBY™ also favors fine tannic structure and volume with a long aftertaste.Velocità di fermentazione
Rapida
Esigenze nutrizionali
Bassa
Tolleranza all'alcol
16 %
Produzione di SO₂
Bassa
Temperatura massima
28 °C
Temperatura minima
16 °C
