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 oxide notes (aging aromas: sotolon and phenylacetaldehyde).
- Inhibits browning.
Fresharom® produces wines that are more aromatic and with a higher potential for agiing.