Specific formulation of inactivated yeast and B-glucanases, utilised for wine fining from the outset of alcoholic fermentation.

Due to its specific composition, POWERLEES® ROUGE:

✓ Brings yeast cell components from the fermentation phase to fine and soften wines.
✓ Facilitates the extraction of compounds with high sensory potential (sapid peptide from Hsp12 protein) present in the cell envelops of inactivated yeast, but also from fermentation yeast autolysis.
✓ Contributes to wine stabilization by diffusing fractions of mannoproteins originated from yeast.
✓ Eases the filtration steps.

Specifically adapted for rapid distribution wines.