Mocha F
White wines: aging green notes, greater openness and importance in aromas. Red wines: refinement of green tannins, brings hints of hazelnut and coffee.
From aging to bottling.
Even after alcoholic fermentation, yeast products are among the best allies of the oenologist to accompany the wine towards its ideal evolution.
White wines: aging green notes, greater openness and importance in aromas. Red wines: refinement of green tannins, brings hints of hazelnut and coffee.
Red wines: international flavor, increased structure and smoothness, hints of vanilla, spice and woodiness.
White wines: increased structure, spicy and vanilla notes, elegance. Red wines: elegant products with hints of vanilla, spice and woodiness.
White wines: increased structure, hints of vanilla. Red wines: increased structure, removal of slight defects, increased hints of vanilla and red fruit notes.
Yeast derivative enriched with medium-toasted oak tannin. In white wines, the tannins enhance notes of well-integrated wood and pastry; in red wines, sweet and vanilla-like aromas are brought forward while vegetal notes are attenuated and gradually eliminated. Body and structure are also improved.
It ensures the longevity of white, rosé and red wines thanks to the high content of peptides with antioxidant activity: used during ageing it has a protective action against the degradation phenomena of colour and aromas. It extends the shelf-life of wines by delaying oxidative ageing.