Mouthfeel

Yeast bio-product with high protective power for aroma compounds in white and rosé wines.

Yeast-derived formulation rich in reducing compounds (including glutathione) to conserve and refresh wines during ageing.

Specific yeast cell walls rich in sapid peptide content providing an increase of sweetness sensation with a decrease in tannin aggressiveness.

Specific yeast cell walls rich in sapid peptide content providing an increase of sweetness sensation.

ß-glucanase enzyme and inactivated yeast preparation which enhances mouthfeel. Optimal results when used during AF.

Preparation of pure mannoproteins and polysaccharides of plant origin specifically selected for colloidal stabilisation of wines and to add finesse.

Specific yeast cell wall mannoprotein for colloidal stabilisation and palate enhancement of the wine.

Contributes to the improvement of the bead and foaming in sparkling wines. Increased bubble finesse.

Specific yeast cell wall mannoprotein for tartaric and colour stabilisation of all wines.