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Prepares yeast for the difficult conditions of sparkling wine fermentation. Favours complete prise de mousse (second fermentation in the bottle). Patent FR 2736651.
✓ Significantly increases resistance to ethanol.
✓ Reinforces the efficiency of “pied de cuve”.
✓ Prevents the production of negative sulphur compounds (H2S).
✓ Reduces the formation of volatile acidity.
✓ Sparkling wines: promotes a complete “prise de mousse”.
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Additional information
| Weight | 1 kg |
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