Yeast protector to bring out the aromas of rosé wines.
The result is that the yeast is able to bring out the entire aromatic potential of the rosé must, in complete safety where fermentation is concerned, even in stress conditions.
To prepare yeasts for alcoholic fermentation.
Natural product based on inactivated yeasts, extremely rich in sterols that strengthen the yeast’s plasma membrane during rehydration. A yeast protected from rehydration is an unstressed yeast that will produce fewer compounds that could spoil the wine.