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SpringArom® - Functional Product

Preserving aromatic freshness of white and rose wines. Aromatic white and rose wines that are intended to be consumed shortly after bottling are very successful among new wine consumers for their freshness and their aromatic intensity. To preserve these characteristics, the wine maker is bound to find new solutions to warn oxidation risks. Fermentis developed SpringArom, an inactivated yeast possessing an important reduction power thanks to its high natural glutathione equivalent content, an antioxidant tripeptide contained in yeast that prevents oxidation reactions and avoids organoleptic ageing. SpringArom is particularly adapted: For the elaboration of expressive and well balanced white and rose wines, For white and rose wines vinified with no temperature control and thus being inclined to loose aromas, To thiol rich varieties (Sauvignon, Petit and Gros Manseng, Cabernet Sauvignon, Merlot ), To young red & rose wines intended to be fresh & fruity.