Specific Inactivated Yeasts
Rich in polysaccharides due to the combination of a unique wine yeast made with a specific treatment (MEX).
For fuller bodied, more color stable and smooth palate wines. Allows the winemaker to shape harsh polyphenols into smoother more approachable tannins.
OptiMUM-White®, a new, specific and natural yeast derivative rich in antioxidant properties and polysaccharides
A specific inactivated yeast with high antioxidant properties.
Developed for red and white wine treatment, REDULESS® reduces H2S, DMS, DES and other sulfur-related objects in wine and increases mouthfeel while lowering phenol-related off aromas.
For Red and White wines. Used to help smooth and stabilize the wines colloidal balance, resulting in a more intense structure, initial volume and smooth round finish, added post fermentation.