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AUSTRALIA
1300 882 850
NEW ZEALAND
0800 699 599

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Lallemand Specific Inactive Yeast

Booster Rouge

Natural yeast derivative for adding balance and structure to red wine

Best suited for warm-hot climate reds.To improve colour intensity,rounder mouthfeel and better tannin integration, added during fermentation

Booster Rouge® originates from a specific natural wine yeast isolated and selected by the ICV. The yeast macromolecules in Booster Rouge® interact with red wine polyphenols resulting in a positive influence on the colloidal balance of the wine. • When used in red must sourced from hot climates, Booster Rouge® treated wines are perceived as having higher fore-mouth volume and mid-palate tannic intensity, as well as fresher aromatic sensations. • Recommended to use in low maturity fruit from warm-hot climates to improve mouthfeel, reduce green astringent tannins and improve colour stability. In such cases it is best to use a medium strength macerating enzyme (such as Lallzyme EX). • Booster Rouge® compliments short maceration in premium reds fermented with ICV-GRE for mid-palate intensity and fresh varietal aromas while avoiding sensations of aggressive and drying tannins. • In ultra premium reds from balanced ripe mature grapes, Booster Rouge® shows positive synergy with yeast, particularly ICV D80 and ICV D21 for enhancing liquorice aromas, aromatic spicy notes and midpalate intensity. • Use in mid-range red wines from high yield vines to develop midpalate intensity and fresh varietal characteristics. • Booster rouge has minimal nutritional value, but its ability to interact with grape and yeast derived components and reduce inhibitory effects has now been reported by winemakers and researchers. Booster Rouge creates a friendlier wine environment for malolactic bacteria.

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