Super Bouquet

CHARACTERISTICS: – Inactive yeast that improves the structure of the wine, increasing its polysaccharide and mannoprotein content.– It contributes to the sensory characteristics of the wine, polishing aggressive tannins, reducing astringency and increasing the sensations of body and volume in the mouth.– Increases the persistence and stability of aromas. – Improves color stability. – Improves tartaric and protein stability. – Used in fermentation, it is an excellent nutrient.   APPLICATION For white and red wines: – Alcoholic and malolactic fermentation: increased volume in the mouth. In reds, it improves the stability of the coloring matter and provides tannic smoothness. – Aging on lees: increases the transfer of polysaccharides during this process, both in tanks and barrels, increasing the efficiency of stirring or battonage. – Finished wine: structure and body. For sparkling wines: – Second fermentation: increases the volume of the lees, increasing the sensation of volume in the mo