OENOGLU is an organic fermentation activator composed of naturally inactivated yeast rich in reducing peptides. It is produced through a special industrial process in which the drying phase is carried out at low temperatures in order to preserve and stabilize the amino acid and peptide fractions.
The use of OenoGlu is recommended for preventing problems associated with sluggish or stuck fermentations caused by a decline in yeast vitality during the final stages of fermentation.
In addition to supporting yeast activity, its unique peptide-rich composition helps prevent the browning of white and rosé wines, preserving their freshness, fruity character and varietal expression. This is particularly important for grape varieties rich in volatile thiols, aromatic compounds that are highly sensitive to oxidation.
RECOMMENDED DOSAGE
Musts: from 20 to 30 g/hL, depending on the type and characteristics of the must being fermented.
PACKAGING
The product is available in 1 kg bags.
Download
OenoGlu – Technical Data Sheet