LalVigne™ AROMA™
Increase and advance accumulation of aroma precursors in your white and rosé wines
Marca
LalVigne™
Detalhes do produto
100% specific fractions of selected inactivated yeast Saccharomyces cerevisiae, non -GMO, to increase and advance the accumulation of aroma precursors
Tipos de vinho
Informação técnica
- Aplicação : 1st Application at the beginning of veraison at 3 kg / ha and 2nd Application = 7 - 14 days after 1st application,best 10-12 days after 1st application at best 10-12 days after 1st application at 3kg/ha
- Impacto: Increase and advance accumulation of aroma precursors
- Benefícios para a viticultura: Increase in berry skin thickness, impact of berry weight, Brix, pH, TA, Increased varietal aroma compounds
- Benefícios enológicos: In thiolic varieties: increased 3MH and 3MHA in wines, reduced herbaceous and aggressive character, higher stability of aroma compounds, increased concentration of GSH,
Documentação do produto
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