• Inactivated yeast adjuvant rich in mannoproteins and potassium polyaspartate (KPA).
• Preserves acidity and organoleptic quality
• KPA prevents the precipitation of tartaric acid in the potassium salt form, and thus helps to maintain natural acidity and improve the sensations of freshness and minerality.
• Inactivated yeast releases the mannoproteins contained in cell walls in a short time.

Recommendations: Helps to preserve the natural acidity of the wine; increases the perception of volume and softness; increases aromatic persistence; increases the shelf life of wine.
Dosage: 10-40 g/hL (0.8-3.3 lb/1,000 gal)