FERMOPLUS^® Rosé Bubble

Starting from these considerations, AEB developed FERMOPLUS Rosé Bubble, the new nutrient of the FERMOPLUS range able to enhance fruity notes, especially in sparkling wines, increasing their aromatic potential even only during the frothing process. It is an activator based on yeast cell walls and autolysates, particularly endowed with specifi c amino acids, which are essential for characterising wines where this type of aromatic profile is desired.

The use of FERMOPLUS Rosé Bubble is indicated both in the fermentation of the base wine 48 hours after LSA inoculation, and during the prise de mousse, in the autoclave and in the bottle.