FERMOPLUS^® Cocoa

FERMOPLUS Cocoa shares fruity and spicy notes with the Negramaro grape variety, enhancing the red grape varieties and increasing their aromatic potential. It enhances the aromas of plum, cherry, tobacco, violet and carob tree.

The use of this nutrient in must allows these typical aromas to be perceived much more clearly in the varieties that naturally possess the precursors, while its addition in different varieties favours the production of scents traceable to these notes. This confirms how through the Ehrlich mechanism certain aromatic notes are an expression of the amino acid heritage.

FERMOPLUS Cocoa is the result of AEB's constant research: the awareness of the preponderant and central role of nitrogen nutrition has enabled the correlation between the amino acid composition of a nutrient and the aromatic profile of the wine.