Laffort FreshArom – 1Kg
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Specific preparation of inactivated Yeasts with a high antioxidant capacity.
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Product Description
Specific preparation of inactivated yeast with high protective power, for aroma preservation in white and rosé wines.
Thanks to its unique reducing metabolite composition, FRESHAROM® is able to:
- Allow the yeast to assimilate glutathione precursors (cysteine, N-acetyl cysteine) during AF, and therefore boost wine glutathione content.
- Protect the aromatic potential of the wine and significantly delay the appearance of oxides notes (ageing aromas: sotolon and phenylacetaldehyde).
- Inhibit the browning mechanism.
FRESHAROM® produces wines that are more aromatic and with higher ageing potential.
Elaboration of sparkling wines:
- Obtains more aromatic sparkling wines with better cellaring potential.
- Thanks to its composition, FRESHAROM® participates actively to the bubble finesse and foam persistance.
- Particularly adapted to the Charmat method.
DOSAGE RATE & USAGE INSTRUCTIONS
30 g/hL
Incorporate into tank during the first 1/3rd of alcoholic fermentation
- Specific preparation of inactivated Yeasts with a high antioxidant capacity.
- Rich in glutathione and reductive metabolites, glutathione has a significantly higher antioxidant potential than SO2 or ascorbic acid.
- Enables the Yeast to assimilate glutathione precursors (cysteine, N-acetylcysteine…) during alcoholic fermentation and thus synthesise more of this tripeptide.
- Efficiently protects the wine’s aromatic potential and significantly delays the appearance of oxidised notes.
- Obtains more aromatic wines with improved ageing potential.
- OMRI: Listed for use in organic winemaking (National Organic Program).
Additional Information
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