VIVACTIV AROME - 10 KG (VIVAC0011)

VIVACTIV ARÔME contributes assimilable nitrogen which is released by the yeast autolysates as free amino acids, which is directly available to the yeasts. That kind of nitrogen qualitatively compensates for low to average nitrogen deficiencies and ensures the smooth nutrition of the yeasts during the alcoholic fermentation. In addition, VIVACTIV ARÔME promotes the production of aromas during the alcoholic fermentation. Indeed, amino acids are the precursors of higher alcohol acetates with fruity, floral aromas. Moreover, unlike mineral nitrogen that strongly limits the access of thiol precursors to the yeasts (Sublileau M. et al., 2008, FEMS Yeast Res, 8, 771-780), VIVACTIV ARÔME allows for the revelation of thiol precursors as aromatic molecules. The yeast cell envelops contained in VIVACTIV ARÔME underline the aromatic profile of the wines thanks to the help of polysaccharides.