Specific inactivated yeasts (SIY) with high polysaccharide, mannoprotein and glutathione content. It has a significant reducing capacity and active action on win…
Stabilisation
The specific removal of riboflavin, with total respect for the identity of the wine
Specific inactivated yeasts (SIY) with quick release of mannoproteins, lipidic substances and polysaccharides. It actively reacts with the vegetal and bitter com…
Specific inactivated yeasts (SIY) with high parietal mannoprotein content, lipidic substances and polysaccharides. This actively reduces the vegetal and bitter c…
Polycompound product formulated by observing the synergic activity between an inactivated yeast obtained through the X-PRO® Process and some specific fungal chitosa…
Specific inactivated yeasts (SIY) with quick release of immediately available mannoproteins, polysaccharides and lipidic substances. It features clear aptitude for improving the characterist…
Pool of ellagic, gallic and catechinic tannins with synergistic action for colour stabilisation and red wine structuration. Granulated.
Balanced mixture of several types of tannins with protective and colour-stabilising action. Structuring. A liquid product.
E…
Pure carboxymethyl cellulose solution with stabilising action on the tartaric component of wines
V CMC L is in liquid form, in 12.5…
