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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.