Yeast product rich in amino acids and reducing compounds to preserve the freshness potential of white and rosé wines.
Yeast product rich in parietal polysaccharides to develop volume, suppleness and protect the colour of red wines.
Association of polysaccharides to optimise the integration of wood alternatives in static or dynamic ageing.
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Association of polysaccharides to improve the roundness in the mouth and the aromatic freshness of wines before bottling.
Mannoproteins from Saccharomyces cerevisiae yeast to reduce bitterness and improve the volume in the mouth of wines before bottling.