Booster Blanc® is a yeast derivative nutrient from Lallemand. It was developed from an ICV strain for whites and rosés. Booster Blanc smooths mid-palate intensity and fresh varietal fruit aromas while diminishing bitterness, vegetal and chemical perceptions. It can help maintain freshness and aroma stability in wines that go through MLF. When used at the beginning of fermentation, it can be helpful in lowering the production of off-sulfur compounds (notably in botrytised grapes). Booster Blanc can be added toward the end of fermentation to help reveal muted aromatics. To help decrease the perception of woody aromas, add before aging in new barrels. Booster Blanc greatly complements premium whites or rosés from mature grapes that are fermented with ICV D21 and ICV GRE.