• Inactive yeast that improves the structure of the wine, increasing its polysaccharide and mannoprotein content.
• Contributes to the sensory characteristics of the wine, polishing aggressive tannins, reducing astringency and enhancing body and volume sensations in the mouth.
• Increases aroma persistence and stability.

• Improves colour stability by forming protective colloids and stable complexes with tanins.

• Improves tartaric and protein stability.

• Used in fermentation, it is an excellent nutrient, supplying amino acids, vitamins, sterols and fatty acids.

Data Sheet

Safety Data Sheet

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