Specific preparation of inactivated yeast with high protective power (5.3%), for aroma preservation in white and rosé wines. Thanks to its unique reducing metabolite and glutathione composition, FRESHAROM® is able to: -Allow the yeast to assimilate glutathione precursors (cysteine, N-acetyl cysteine) during AF, and so boost wine glutathione content. -Protect the aromatic potential of the wine and significantly delay the appearance of oxides notes (ageing aromas : sotolon and phenylacetaldehyde). -Inhibits the mecanism of browning. -Favors yeast nutrition during alcoholic fermentation. FRESHAROM® produces wines that are more aromatic and with a higher potential for ageing.