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Provide during yeast rehydration the essential elements of the yeast membrane (long-chain fatty acids and ergosterol) and ensure membrane fluidity, alcohol tolerance and higher efficiency of the sugar and nutrient transporters until the last yeast generation.
Significantly reduce production of VA and H2S.
Promote MLF onset (the yeast produces fewer compounds inhibiting malolactic bacteria because they undergo less stress).
In nitrogen deficient musts, an additional supply of ammonium salts or organic nitrogen (i.e. NUTRISTART® ORG or NUTRISTART®) remains essential.
To be used particularly in cases of potentially high alcohol degrees, white wine fermentation with low turbidity and low temperature, and for yeast starters for restarting fermentations.
Dosage: 200 - 300 ppm (increase the dosage for potentially high alcohol musts).
To be added into yeast rehydration water.