Enervin Alfa

Thanks to its supply of micronutrients and vitamins, it is excellent in the initial stages of yeasts multiplication, boosting its metabolism.

It promotes the regularity of the fermentation process with higher polysaccharides, aromas and glycerol production. It enables yeasts to withstand the most critical stages of fermentation, thanks to the present fat acids and sterols. It allows the yeast to preserve the efficiency of the plasma membrane. The presence of thiamine in the initial stages of fermentation increases the fermentative capacity of yeasts, limiting the formation of alpha-ketoglutaric acid, considered responsible for the SO2-combination. The derived wines are better protected against oxidative phenomena and against biological alterations, having a higher free SO2 content.