Enartis Pro Blanco

A yeast derivative obtained by thermal treatment of a strain with high production of sulfur peptides containing antioxidant activity. When used during the fermentation of white must, it assures elevated antioxidant protection and contributes great quantities of free mannoproteins. At the end of fermentation, wines are fresh with intense and persistent aromatic profiles and softer on the palate. Recommended for big white and rosé wines.

Technical Information

Safety Data Sheet