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Specific preparation of inactivated yeasts with a high antioxidant capacity.
Rich in glutathione and reductive metabolites, glutathione has a significantly higher antioxidant potential than SO2 or ascorbic acid.
Enables the yeast to assimilate glutathione precursors (cysteine, N-acetylcysteine…) during alcoholic fermentation and thus synthesise more of this tripeptide.
Efficiently protects the wine’s aromatic potential and significantly delays the appearance of oxidized notes.
Obtains more aromatic wines with improved aging potential.
Dosage: 200 - 300 ppm.