Enervin Pre

It provides the right amount of readily assimilable nitrogen favouring the multiplication of yeasts. The average quantity of assimilable nitrogen needed by wine yeast to multiply and complete fermentation is 150- 200 mg/l.
If natural nitrogen is lower, an adequate addition of ENERVIN PRE restores the optimal values

. The presence of thiamine in the initial stages of fermentation increases the fermentative capacity of yeasts, limiting the formation of alpha-ketoglutaric acid, considered responsible for the SO2-combination. The derived wines are better protected against oxidative phenomena and against biological alterations, having a higher free SO2 content.