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FERMOPLUS® Rosé Bubble

Nutrient for fi rst and second fermentation yeasts with a high amino acid content, ideal for obtaining rosé wines with great aromatic expression

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.

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composition

Yeast hulls, yeast autolysates, ascorbic acid.

Packages

0.5 kg net packs in cartons containing 10 kg.

5 kg net bags.

Documentation

Safety data sheet: contact sds@aeb-group.com
product
FERMOPLUS Rosé Bubble
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