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

PRODUCT DATA SHEET

PRODUCT SAFETY SHEET