Specific inactivated yeast (LIS) originating from the innovative X-PRO® process.
Dosage: 5 to 30 g/hL even in multiple additions since the first steps after alcoholic fermentation, during wine’s fining and clarifying operations.
5 to 15 g/hL in specific vinification processes, from pressing to must, for the reduction of the final levels of sulphur dioxide. In the final stages preceding bottling, doses can be significantly lower, for example 0,5 to 3 g/hL.
Code: 003913
X-PRO® PROTECTION can be added right away from the first steps after alcoholic
fermentation, on the fine lees during wine’s fining, to integrate the wine’s natural
content of antioxidants. Adds can be fractionized and multiple, perhaps as an alternative
to the classic sulphur dioxide integrations during the required cellar movements,
where the wine inevitably comes in contact with oxygen.
