Blend of vegetable polysaccharides (gum arabic) and yeast mannoproteins that boosts wine structure prior to bottling
Enhances wine’s sensory characteristics by increasing mouthfeel volume, silkiness and density.
Polishes aggressive tannins, reducing excessive grape- and wood-derived astringency.
Immediately boosts the sensation of volume in the mouthfeel.
Does not add aromatic registers to wine.