EXCELLENCE CELSIUS
Description
The yeast that reduces the alcohol level of wines!
Using the latest advances in genetics applied to enology, Lamothe-Abiet has selected a new yeast, EXCELLENCE CELSIUS (Saccharomyces cerevisiae), whose main characteristic is to reduce the alcohol content of the wines produced.
Furthermore, wines produced with EXCELLENCE CELSIUS have greater freshness, since it can produce L-malic acid during the alcoholic fermentation.
This has a direct action in increasing the total acidity and decreasing the pH.
The resulting wines offer an aromatic profile centered on fresh fruits thanks to the production of fermentary esters. On the palate, this yeast gives wines with an elegant tension and good mouthfeel. Red, white and rosé wines are therefore balanced and harmonious.
This product is allowed for a use in Organic and NOP according to the current regulations.
