Enhances the overall quality and fruity character of wine by reducing its vegetal and phenolic notes, and is to be used post-fermentation.
A tool to help protect wines against oxidation during storage and aging and has a high dissolved oxygen uptake capacity.
Enables a quick release of the components of interest, maximising the formation of complex chains.
A specialised process/timing of inactivation for a rapid availability of soluble fractions of yeast cell walls.
A new natural SIY with guaranteed glutathione level, dedicated to protecting white and rosé wines against oxidation.