Body, structural quality and sweetness in elevage of red wines
SPHÈRE ROUGE is a dedicated inactive yeast. Its grain size fosters a large surface of contact between the wine and useful components of the yeast, while at the same time reducing the product’s dustiness.
As a genuinely selected lees, SPHÈRE ROUGE quickly enhances perceptions of body in the attack on the palate and improves the perception of structure. Tannic intensity is enhanced while at the same time being silkier, with final sweetness.
Tartaric stabilisation, freshness, sweetness and length in the mouth
UltiMA Fresh is a preparation based on selected mannoproteins, intended for the stabilisation of tartrate precipitation. It also helps to increase length in the mouth and sweetness, simultaneously decreasing bitterness, to provide optimal flavour balance.