Fresharom - Brochure

Specific preparation of inactivated yeast with high protective power, for aroma preservation in white and rosé wines. Thanks to its unique reducing metabolite composition, FRESHAROM® is able to: Allow the yeast to assimilate glutathione precursors (cysteine, N-acetyl cysteine) during AF, and therefore boost wine glutathione content. Protect the aromatic potential of the wine and significantly delay the appearance of oxides notes (ageing aromas: sotolon and phenylacetaldehyde). Inhibit the browning mechanism. FRESHAROM® produces wines that are more aromatic and with higher ageing potential.