Specific formulation of inactivated yeast and ß-glucanases, utilized for wine fining from the outset of alcoholic fermentation.
Due to its specific composition, POWERLEES® ROUGE:
• Brings yeast cell components from the fermentation phase to fine and soften wines.
• Facilitates the extraction of compounds with high sensory potential (sapid peptide from Hsp12 protien) present in the cell envelopes of inactivated yeast, but also from fermentation yeast autolysis.
• Contributes to wine stabilization by diffusing fractions of mannoproteins originated from yeast.
• Facilitates filtration.
• Between 15 and 40 g/hL (150 - 400 ppm) according to the desired effect.
USA Regulation 27 CFR 24.246 No Specific TTB Limitation