Bioarom
Yeast bioproduct with high protective power (5,3%),
for aroma preservation in white and rosé wines.
BIOAROM®is the result of research on protection phenomena concerning oxidation during lees maturation (LAVIGNE et
al, 2000). Yeast plays an important role in the biosynthesis and release of antioxidant compounds, such as amino acids and
sulfurous peptides including glutathione.
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 this tripeptide.
-
Allow the acquired aromatic potential of the wines which have been elaborated to gain a higher protection from
oxidation.
Due to its double composition, BIOAROM® enables the aromatic potential of the wine to be efficiently protected and to
significantly delay the appearance of oxidised notes.
Oenological applications
-
To be used during vinification.
-
During alcoholic fermentation (AF), the yeast will assimilate the metabolites provided by BIOAROM®, and will rapidly
release them at the end of AF if it has not undergone any nutritional stress. The quality and aromatic intensity of the wine
will thus be retained until it is consumed.
More information: consult the product data sheet of BIOAROM
Keep a close eye on this information
space!
