Composition :
• Food Grade microcrystalline cellulose
• Dehydrated and inerted yeasts
• Diammonium phosphate (39,5 %)
• Thiamin (thiamin hydrochloride 0,3 %)
Properties :
•Helper
provides all the elements necessary for yeast growth and activity.
These elements are released by dead yeasts and diammonium phosphate.
Thus Helper ensures a harmonious and complete fermentation.
•
Microcrystalline cellulose has a support effect for the yeasts.
Moreover, it facilitates both carbon dioxide release and the excretion
of mannoproteins by yeasts.
•Helper
is recommended for any type of medium lacking nutrients and amino acids
essential for yeasts activity survival. It allows to obtain
straightforward clean wines Helper is rigorously neutral as regards the organoleptic qualities of the wine.
Instructions :
Dissolve Helper in ten times its weight of juice to ferment
I – PRIMARY FERMENTATION
Incorporate Helper to the must or the harvest as soon as the fermenting vessel is filled, then seed with the selected yeast from Levuline or Ceres range.
II – RESTARTING FERMENTATION
Incorporate Helper to the propagation vat before adding the re-hydrated yeasts.
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