Fermentation Products

• Yeast hulls with high content of immediately soluble mannoproteins.
• Improves aroma persistence, color stability and wine shelf life.
• Softens astringency, balances bitterness and increases roundness.

Recommendations: Improve mouthfeel; roundness and volume; softness; increase wine length; white, rosé and red wines.
Dosage: 10-30 g/hL (0.8-2.4 lb/1,000 gal)

• Inactivated yeast with a high content of soluble mannoproteins.
• Softens astringency and improves color stability.

Recommendations: Improve mouthfeel; roundness and volume.
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal) in red wine

• Insoluble copolymers of polyvinylimidazole and polyvinylpyrrolidone (PVI/PVP), inactivated yeast with high content of soluble mannoproteins.
• Removes heavy metals and limits the damaging effects of copper and iron responsible for wine oxidation.
• Softens astringency and balances bitterness.
• Improves resistance to oxidation, producing fresher and longer lasting aromas.

Recommendations: Antioxidant; fruity aromas; improve resistance to oxidation; white and rosé wines.
Dosage: 30-50 g/hL (2.5-4.2 lb/1,000 gal)

For Use in Winemaking

• Insoluble copolymers of polyvinylimidazole and polyvinylpyrrolidone (PVI/PVP), inactivated yeast with high content of soluble mannoproteins and thiolic group-containing peptides with antioxidant properties.
• Removes metals and limits the damaging effects of copper and iron responsible for wine oxidation.
• Enhances production of tropical and spicy aromas. Produces fresher, more intense and lasting aromas.
• Softens astringency and balances bitterness.
• Dramatically improves resistance to oxidation.

Recommendations: Antioxidant; fruity aromas; roundness and volume; resistance to oxidation; white and rosé wines.

Dosage: 30-50 g/hL (2.4-4.2 lb/1,000 gal)

For Use in Cider Making

• PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and yeast derivatives rich in sulfur-containing amino acids that release large quantities of readily-soluble mannoproteins
• Removes heavy metals at the early stage of cider making and limits the damaging effects of copper and iron responsible for oxidation of fermentation aromas
• Increases expression of thiols, protects against oxidation and helps preserve fresh aromas
• Improves resistance to oxidation
• Allows for production of different product profiles from the same juice by modulating the aromatic profile

Dosage: 30-80 g/hL (2.5-6.7 lb/1,000 gal)

• Inactivated yeast with high content of immediately soluble mannoproteins.
• High antioxidant protection.
• Enhances production of tropical and spicy aromas. Produces fresher, more intense and lasting aromas.
• Softens astringency and balances bitterness.
• Improves color, protein and tartrate stability.

Recommendations: Antioxidant; improve mouthfeel; white, rosé and red wines; fruity and spicy aromas; roundness and volume; softness; increase wine length; cider.
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

For Use in Winemaking

• Inactivated yeast rich mannoproteins.
• Ensures antioxidant protection.
• Produces fresher and more intense aromatic profiles.

Recommendations: Antioxidant; improve mouthfeel; roundness and volume; white and rosé wines.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Cider Making

• Yeast derivatives rich in sulfur-containing peptides
• Releases readily-soluble yeast mannoproteins that improve mouthfeel and body
• Ensures antioxidant protection
• Produces fresher, more intense and lasting aromas
• Softens astringency and balances bitterness

Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

• Inactivated yeast rich in immediately soluble mannoproteins and ellagic and grape seed tannins.
• Specifically designed to favor anthocyanin/tannin condensation during fermentation, it increases color intensity and stability.
• Promotes bright and clean aromas, builds-up mid-palate, softens astringency and balances mouthfeel.
• The best choice for color stabilization and sensory optimization of wine.

Recommendations: Color stability; fruity aromas; improve mouthfeel; roundness, volume and structure; flash-détente; red and rosé wines.
Dosage: 150-400 g/ton; 15-40 g/hL (1.25-3.5 lb/1000 gal)