The many forms of yeast derivates.
An aid in the search for stability, balance, complexity, longevity… right from fermentation!
It ensures the longevity of wines thanks to the high content of reduced glutathione and peptides with antioxidant activity. Used during alcoholic fermentation, it has a protective action against oxidative phenomena. It extends aroma freshness, retains colour and delays oxidative spoilage.
Used right since the beginning of alcoholic fermentation, it optimises the fermentation environment and releases antioxidant and characterising compounds. Wines fermented with Lifty Sense stand out for their taste, full-body, structure and flavour. On the nose, depending on the dosage used, the results range from maximum cleanliness of the aroma with drastic lowering of herbaceous notes to a characterisation with elegant wood notes.
Used during the fermentation of red and rosé wines, it enriches with elegant notes of red fruit, removes any notes of reduction and facilitates colour stabilisation. Creates a more complex mouthfeel depending on the doses.
Used during the fermentation of white and rosé wines it allows you to obtain cleaner aroma, reduce herbaceousness and enhance floral and fruity notes. Lifty Bloom optimises the fermentation environment and helps improve the longevity of wines.
Recommended for all wines when you want to optimise fermentation kinetics, obtain cleaner aromas, reduce herbaceous notes and defects related to an unhealthy harvest, and increase sapidity and structure in the mouthfeel.
