V Activ Premium®

40% yeast autolysates, Cellulose with a fine micrometer 29,94%, 30% Bibasic ammonium phosphate, 0,06 % Thiamine.

Dosage: 40 to 100 g/hL. Higher doses are to be used for the fermentation of white must excessively
clarified and for wines with stuck fermentation.
20 to 80 g/hL for the preparation of the “Pied de cuve” to prepare sparkling wines

Code: 002998

Categories: Additives, Wine Ingredients, Wine Production

Description

V ACTIV PREMIUM® is used as a fermentation activator and fermentation bioregulator and for the “Pied de cuve”. It is especially recommended for the fermentation of clear must and must-wine. In fact, the presence of vegetal inert matter offers mechanical support to the yeast cells, and at the same time – in synergy with the yeast cell walls – adsorb the toxic elements which are in the must or secreted by the yeasts.