VINIFERM DIANA

CHARACTERISTICS

It confers volume and structure, with the capacity to rapidly release polysaccharides when used for aging on lees.

APPLICATION

• Especially suitable for the production of high quality varietal white wines (Verdejo, Sauvignon, Albariño…).
• White wines fermented in barrel and/or aged on lees.
• Prefermentative maceration and very clarified musts.
• Production of white wines under reductive conditions.
• Release of volatile thiols (β-lyase activity), key compounds in the aroma of rosé wines present in Merlot, Cabernet Sauvignon, Monastrel, providing notes of cassis.

DOSAGE

• Vinification 20-30 g/hl