Enervin Aromatique

New concept fermentation activator purified and concentrated in natural amino acids. If added during pre-fermentation phases, rehydration or the second fermentation, it increases the formation 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 fruity aromas, highlighting the varietal aromas of the grapes.

Thanks to its supply of micronutrients and vitamins, it is excellent in the initial stages of yeasts multiplication, boosting its metabolism, favouring the production of high concentration aromatic molecules during fermentation. 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.