• Activator of alcoholic fermentation containing phosphate, ammonium sulfate, inactive yeasts and thiamine.
• Addition of this product to must increases free amino nitrogen (FAN). The increased FAN levels favour yeast multiplication and guarantee correct yeast activity throughout the fermentation process.
• Prevents the appearance of sensory defects. It reduces the production of volatile acidity. The product improves the aromatic ester content.
• Especially recommendable in grapes with rot or from late harvests.