• Enhances fruity aromas and structure. Produces wines with less alcoholic content.
• Respects polyphenol concentration, due to low coloured-substance adsorption on cell walls.
• Suitable for long-maceration vinification and pre-fermentation cold maceration.
• Very low alcohol production. Recommended for grapes with high potential alcoholic strength.
• Produces excellent results from co-inoculation with Viniferm OE lactic bacteria.
Augments varietal characteristics and enhances sweet and spicy notes.