Enervin Super T

It boosts the yeast metabolism favouring the production of thiols, 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 aromatic, particularly the thiolic 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.