WHITE PRESS WINE FERMENTATION
PROBLEM
White press wine fractions often contain elevated levels of harsh phenolics. These compounds lead to bitterness, a coarse texture, and oxidative instability, ultimately disrupting the final wine blend if not properly managed.
SOLUTION
The solution is RePrise BIO, an inactivated yeast product rich in polypeptides and mannoproteins.
Its purpose is to buffer and harmoniSe phenolic expression during fermentation.
PROTOCOL OBJECTIVES
The main objectives of using this protocol are to:
- Soften bitterness and reduce phenolic astringency in white press wine fractions.
- Improve mouthfeel, balance, and overall integration during fermentation.
