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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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