Viniferm CT007 yeast has been specially selected for its capacity to protect and stabilize red wine color, delaying the effects that ageing exerts on it.
- Maximizes polyphenol content and color stability
- Reliable and comprehensive fermentation, even in wines with high alcohol content
- Extremely low adsorption of anthocyans in cell walls
- Considerable production of pyranoanthocyans (vitisin A and B), which are stable color compounds.
Maximizes polyphenol content and color stability.