Life Control

Studied for the refinement of all typologies of wine, particularly for the bases of sparkling wines aged in wood, to implement the organoleptic quality and solve problems of microbiological stability.

The addition of LIFE CONTROL during the ageing of wine, allows to preserve freshness (it inhibits the malic acid degradation) and the aromatic complexity (avoids the degradation of residual sugars or of other components that may develop unwanted tastes). If added at low doses during fermentation, it allows a perfect dominance of fermenting strain.