Enervin Protect

FEATURES: beige-white crystalline powder with the characteristic cell walls and vitamin smell.

New concept fermentation activator purified and concentrated in specific natural amino acids and polypeptide sequences to protect sparkling white wines from oxidation to inactivate the oxidizing effect of the acetaldehyde produced during the second fermentation, or during refermentation in the enrichment phase. If added during the injection of pied de cuvée in the autoclave or during the bottling phase for the classic refermentation, it boosts the yeast metabolism favouring the production of polyalcohols and esters, aromatic molecules responsible for the complexity of bouquet. They are direct and indirect metabolites of amino acids transformed during fermentation, their addition increases the “fresh” aromas and their aromatic complexity, highlighting the varietal aromas of the grapes. We recommend a very low dosage combined with an important oxygen supply (15 mg/l/day), to allow the yeasts to absorb optimally the nutritive elements.