Specific preparation of inactivated yeast with high protective power (5,3%), for aroma preservation in white and rose wines.
Thanks to its unique reducing metabolite composition, FRESHAROM® is able to:
✓ Allow the yeast to assimilate glutathione precursors (cysteine, N-acetyl cysteine) during AF, and therefore boost wine glutathione content.
✓ Protect the aromatic potential of the wine and significantly delay the appearance of oxides notes (ageing aromas: sotolon and phenylacetaldehyde).
✓ Inhibit the browning mechanism.
✓ Favor yeast nutrition during alcoholic fermentation.
FRESHAROM® produces wines that are more aromatic and with higher ageing potential.
Elaboration of sparkling wines:
✓ Obtains more aromatic sparkling wines with better cellaring potential.
✓ Thanks to its composition, FRESHAROM® participates actively to the bubble finesse and foam persistance.
✓ Particularly adapted to the Charmat method.
Product data sheet & safety data sheet downloads