Enervin Flory

New concept fermentation activator purified and concentrated in specific natural amino acids, for floated musts. If added during pre-fermentation phases, at the beginning of fermentation, 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 floral aromas and the fruity notes, 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. Indicated for floated and very clean musts, it favours 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.