Fermentation adjuvant made of inactivated yeast rich in readily soluble mannoproteins and sulfur amino acids with antioxidant activity. When added at inoculation, mannoproteins quickly bond with anthocyanins and aromatic molecules protecting them from oxidation and precipitation. The addition of Pro Blanco produces wines that are more stable and with young, intense and fresh color. The addition of sulfur amino acids stimulates the production of thiols by specific yeast strains such as EnartsiFerm Aroma White, EnartisFerm ES 181, EnartisFerm Q9 and EnartisFerm ES 488.
Application: enhance volume; increase fruity and spicy aroma; improve wine overall stability.
Dosage: 20-30 g/hL
MSDS, Product Technical Data Sheets and the latest product catalogue are available directly from the Enartis website. Visit www.enartis.com.au.