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– Yeast hulls, rich in yeast polysaccharides, which account for 48-53% by weight of the product. High soluble mannoprotein content (20-22%). Rapid release of polysaccharides and mannoproteins. Accelerates aging on lees, without accentuating yeast aromas.
– 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.

– Favorable effect on alcoholic and/or malolactic fermentation by detoxification of the must/wine.


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 mouth and the persistence of the foam.


Aging on lees and finished wine: 20-40 g/hl

Sparkling wine: 10-30 g/hl

Maximum authorized dose 40 g/hl


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