FRESHAROM®

FRESHAROM®

Specific preparation of inactivated yeast with high protective power (5,3%), for aroma preservation in white and rosé wines.

Thanks to its unique reducing metabolite composition, FRESHAROM® is able to:

  • Allow the yeast to assimilate glutathione precursors (cysteine, N-acetyl cysteine) during AF, and therefore boost wine glutathione content.
  • Protect the aromatic potential of the wine and significantly delay the appearance of oxides notes (ageing aromas: sotolon and phenylacetaldehyde).
  • Inhibit the browning mechanism.
  • Favor yeast nutrition during alcoholic fermentation.

FRESHAROM® produces wines that are more aromatic and with higher ageing potential.

Elaboration of sparkling wines:

  • Obtains more aromatic sparkling wines with better cellaring potential.
  • Thanks to its composition, FRESHAROM® participates actively to the bubble finesse and foam persistance.
  • Particularly adapted to the Charmat method.

Product data sheet & safety data sheet

Product data sheet

Product data sheet FRESHAROM®

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Safety data sheet

Safety data sheet FRESHAROM®

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