Yeast and Grape Derivatives

• Inactivated yeast rich in free mannoproteins.
• Improves aromatic cleanliness while preserving original fruit characteristics.
• Improves wine balance, roundness, volume sensation and length. Balances and softens astringency.

Recommendations: Improve mouthfeel; volume and roundness; softness; increase wine length; lees ageing; white, rosé and red wines; pre-bottling.
Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

A polysaccharide complex made from yeast cell walls that have been enzymatically activated. When used in red, white and rosé wines, it contributes to protein, tartrate and polyphenol stabilization. It enhances the natural sensation of volume and contributes to better aromatic complexity and longevity in all wines. 
Application: Sur lies ageing.
Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

• White grape skin tannins and plant polysaccharides.
• Enhances softness, volume, structure and perceived sweetness along with the reduction of bitter sensations and acidity.
• When used at the recommended dosage, it is filterable and can be added to wine just before microfiltration for improving organoleptic quality and stability.
• Increases the antioxidant properties of wine.

Recommendations: Improve overall wine quality and stability prior to bottling.
Dosage: 2-20 g/hL (0.2-1.6 lb/1,000 gal)