• Highly purified yeast cell walls to stimulate and activate alcoholic fermentation by adsoption of fermentation inhibitors and detoxify must and juice.

DOSAGE:

• Preventive use (white, rosé, red): 20 g/hL (200 ppm) in juice or must after the first quarter of fermentation (after the first 50 g/L of sugar). In red winemaking, incorporate beneath the cap.

• Curative use (treatment of a stuck or sluggish fermentation) : 30 to 40 g/hL (300 to 400 ppm) for red wines, 20 g/hL (200 ppm) for white/rosé wines. Refer to our restart protocol.

UE regulation: Maximum legal dose: 40 g/hL (400 ppm)