Nutrientes e Protetores do Vinho
Leveduras Específicas Inativas
Soluções para Viticultura
Inicio de fermentación
Aroma intensity and longevity
Specific inactivated yeast for aromas’ intensityOptiMUM-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.