Fermentan Berry
GEL238.00
The special process of extraction and drying at a low temperature used during the production process of Fermentan Berry makes it possible to extract from the wood glycosylated forms of aromatic compounds such as terpenes (citronellol, linalool, etc.) and norisoprenoids (beta-damascenone, etc.), responsible for the hints of red berry fruit in wine. The resulting wine therefore has intense aromas of cherry, strawberry, marasca cherry, blueberry, etc. which complement the varietal aromas and those produced during fermentation. Fermentan Berry also promotes colour stabilization and prevents oxidation of the primary notes. Composition: blend of condensed tannins extracted from wood of red berry fruit species. Main applications: production of red and rosé wines for a red berry fruity taste, with a strong action in stabilising the colour. Dosage: • rosé must: 2–15 g/hL; • red must: 5–20 g/hL.
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