Fresharom 1kg

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.