Immediately it creates the oxide-reductive conditions ideal for wine aging, bringing quickly the natural components that fine lees and wooden containers (barrels) yield in the longer term. It is obtained from yeasts which are high producers of mannoproteins and tannins extracted from toasted oak. It increases the harmony and body of the wine, while facilitating taste persistence and the removal of dry or bitter notes.
In combination with micro-oxygenation it prevents the formation of unpleasant sulfur compounds. It contributes greatly to the wine shelf life and maintenance of freshness over time. It’s very effective in the prevention of “pinking” in white wines and color stabilization in red and rosé wines.
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