Nose: Increases the complexity and aromatic spectrum of the wines. It intensifies floral registers by production of β-phenyl ethanol (rose, white flower) and varietal character by its potent β-lyase activity (grapefruit, boxwood).
In the mouth: It gives roundness and volume to the wines due to its important release of mannoproteins.
- White and red varietal wines in which it is important to accentuate the sensations in the mouth.
- Controlled fermentations of neutral varieties in which it is desired to increase aromatic complexity.
- Production of floral rosé wines with increased volume on the palate.
Vinification 20-30 g/hl