Optimization of alcoholic fermentation - Optimization of aroma biosynthesis in wines

Optimization of alcoholic fermentation - Optimization of aroma biosynthesis in wines

AROMACTIVIT 1&2

The Aromactivit 1&2 protocol is based on the combined action of two targeted nutrients, added at different times:
– fi rst, a dose of Aromactivit 1, just after adding the yeast, in order to facilitate the creation of a suffi cient yeast biomass to ensure a high level of aroma release;
– secondly, a dose of Aromactivit 2 a third of the way through alcoholic fermentation, in order to redirect the metabolic fl ows towards aroma biosynthesis.

Optimizing the secondary metabolic biosynthesis of yeast using Aromactivit 1&2 leads to higher levels of varietal and fermentative aroma compounds.