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FERMOPLUS® Mentol
Yeast nutrient with a high content of amino acids, ideal for obtaining wines with excellent aromatic expression
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
The AEB research group, actively aware of the key and central role of nitrogen nutrition, has strengthened the link between the amino acid composition of a nutrient and the aromatic profile of wine. Among the varieties offered by the market, it has chosen the Cabernet Sauvignon grape for its fruity bouquet reminiscent of blackcurrants, spicy and balsamic notes. With this in mind, AEB has developed a new nutrient in the Fermoplus varietal range. Fermoplus Mentol shares the fruity and spicy notes with the grape. Its use increases them in red wines, enhancing the aromatic potential.
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
Documentation
product
FERMOPLUS® Mentol
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