High polysaccharide content: Improves color intensity and stability in red wines
Reduces astringency: Effectively minimizes the harshness of tannic grape cultivars
Coating action on green tannins: Enhances mouthfeel and roundness of wine
Supplies organic nitrogen and survival factors: Supports efficient fermentation and yeast activity
Summarized by Shop
High in polysaccharides, Springcell Color was specifically developed to act on the intensity and the stability of color as well as on the roundness of red wines with long term benefits.
Contains twice the amount of polysaccharides when compared to basic inactivated yeast.
Perfectly adapts to tannic grape cultivars by reducing astringency
