Viniferm CT007 yeast has been specially selected for its capacity to protect and stabilize red wine colour, delaying the effects that ageing exerts on it.
Application:
Production of red wines intended for ageing, as the yeast's chromatic properties preserve colour intensity over time.
Chromatic properties:
Minimal anthocyanin absorption in cell walls. Extensive formation of stable colour compounds (pyranoanthocyanins — vitisin A and vitisin B).
Structure and body characteristics:
Its rapid autolytic kinetics facilitate swift release of polysaccharides and mannoproteins.
Aromatic register:
Low production of higher alcohols, thereby preserving the characteristic tones of varieties such as Tempranillo, Graciano, Grenache, Cabernet Sauvignon, Merlot and Syrah.
