Original: $144.15
-70%$144.15
$43.24The Story
OENO-Soften, a specific yeast derivative, is rich in mannoproteins and low-molecular-mass peptides, which improves mouthfeel, balances acidity and bitterness of wine and influences the organoleptic characteristics. OENO-Soften is produced by a special autolysis and enzymolysis process of yeast. Mannoproteins, amino acids, and peptides can affect wine body, soften the aggressive tannins, stabilize foam in sparkling wines, as well as increase tartaric and colloidal stability.
Applications
- Suitable for red wines, sparkling, highly recommended for strong body wine.
- Contributes to stabilization of tartrates and colloids in wine.
- Improves mouthfeel and roundness of wines.
- Soften the astringency of rough tannins.
- Balance the acidity and bitterness of wine.
Dosage and Usage
Dosage: 0.1-0.25 g/L or 10-25 g/hL.
Dissolve the product in 10 times its weight of wine or warm water, and suspend it well with no lumps and then directly add it to the tank to mix up.
Using stage: it is recommended at the end of the fermentation, during MLF, during wine aging before bottling.
Description
OENO-Soften, a specific yeast derivative, is rich in mannoproteins and low-molecular-mass peptides, which improves mouthfeel, balances acidity and bitterness of wine and influences the organoleptic characteristics. OENO-Soften is produced by a special autolysis and enzymolysis process of yeast. Mannoproteins, amino acids, and peptides can affect wine body, soften the aggressive tannins, stabilize foam in sparkling wines, as well as increase tartaric and colloidal stability.
Applications
- Suitable for red wines, sparkling, highly recommended for strong body wine.
- Contributes to stabilization of tartrates and colloids in wine.
- Improves mouthfeel and roundness of wines.
- Soften the astringency of rough tannins.
- Balance the acidity and bitterness of wine.
Dosage and Usage
Dosage: 0.1-0.25 g/L or 10-25 g/hL.
Dissolve the product in 10 times its weight of wine or warm water, and suspend it well with no lumps and then directly add it to the tank to mix up.
Using stage: it is recommended at the end of the fermentation, during MLF, during wine aging before bottling.
