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Wine yeast ICV OPALE 2.0®

Wine yeast ICV OPALE 2.0®

A yeast selected to enhance freshess and exotic fruit notes in white and rosé wines

 

Saccharomyces cerevisiae, possesses the killer factor.

 

Principal uses of the yeast

 

In rosé and white premium wines, it :

- favours intense and complex fresh fruity aromas (citrus fruit, peaches, exotic fruit, white flowers, lytchi, blackcurrant, strawberry)

- develops volume and softness in the mouth

- stabilises the fruity profile in ageing

 

Complementary product

 

To reinforce the intensity and aromatic clarity of your rosés and whites, we recommend the use of the enzymes KZymPlus® Blanc & Rosé FCE or TopZym® FCEon grapes, before pressuring or skin macération.


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