Yeast rehydration product especially rich in growth and survival factors to ensure a strong and clean fermentation finish.
Optimized formulation specifically for yeasts used in white and rosé winemaking. Patent FR 2736651.
• Improves aromatic revelation and aromatic production.
• Improves the yeast resistance to low temperatures and low turbidity.
• Prevents the excessive formation of volatile acidity.
• 20 - 30 g/hL (200 - 300 ppm) of must to be fermented, in the active dry yeast rehydration water
USA Regulation 27 CFR 24.246 No Specific TTB Limitation