ANTIBRETT

Preparation based on yeast cells walls to inactivate Brettanomyces.

TECHNICAL DESCRIPTION

The innovative effect of Antibrett is due to particular enzymatically activated preparations based on yeast cells walls, displaying high adsorbing properties towards 4-ethyl-phenol and 4-ethyl- gaiacol, compounds giving wines unpleasant smells reminiscent of horse sweat, medicines and plaster.

COMPOSITION

Yeast cells walls.

PACKAGING

500 g packs in 4 kg cartons.

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