Corallo

Saccharomyces cerevisiae yeast, alcoholic, cryophilic, and fructophilic, selected for the vinification of great red wines in which it facilitates colour stability. MYCOFERM CORALLO COLLECTION enhances the varietal aroma of the grapes and, from the first fermentation stages, it releases polysaccharides which contribute, together with ethanal, to colour stability. It has a characteristic metabolism which increases the production of glycerine at the expense of the lower alcohol yield; this metabolic capacity allows the winemaker to obtain complex, balanced, more stable red wines with a more moderate final alcohol content.