Yeast bioproduct with high protective power (5,3%), for aroma preservation in white and rosé wines

Thanks to its unique reducing metabolite composition, BIOAROM^® is able to:

• Allow the yeast to assimilate these glutathione precursors (cysteine, N-acetyl cysteine) during AF, and thus synthesize more of the glutathione tripeptide.
• Allow the maximum aromatic potential of the wine to be preserved through enhanced oxidative protection.

> Product data sheet (pdf)
> Technical data sheet (pdf)
> MSDS (pdf)