Specific formulation of inactivated yeast and ß-glucanases, utilised for wine fining from the outset of alcoholic fermentation.
Due to its specific composition, POWERLEES® ROUGE:
- Brings yeast cell components from the fermentation phase to fine and soften wines.
- Facilitates the extraction of compounds with high sensory potential (sapid peptide from Hsp12 protein) present in the cell envelops of inactivated yeast, but also from fermentation yeast autolysis.
- Contributes to wine stabilization by diffusing fractions of mannoproteins originated from yeast.
- Eases the filtration steps.
Specifically adapted for rapid distribution wines.
Product data sheet & safety data sheet
Product data sheet
Product data sheet POWERLEES® ROUGE
Safety data sheet