ICV BOOSTER BLANC® was developed from an ICV yeast strain specific for whites and rosés

•  Greatly complements premium whites or rosés that are fermented with ICV D21 and ICV GRE
•  A yeast derivative nutrient, produced by the inactivation of yeast cells and through this process soluble fractions of the cell walls are made readily available
•  When added to juice, Booster Blanc participates in the colloidal balance of the wine resulting in smooth mid-palate intensity and increased fresh varietal fruit aromas
•  Interactions take place that diminish bitterness, vegetal and chemical perceptions
•  Helps to maintain freshness and aroma stability in wines that go through MLF
•  If used at the beginning of the primary fermentation, it can be helpful in lowering the production of off-sulfur compounds (notably in botrytised grapes)
•  It can be added toward the end of fermentation to help reveal muted aromatics
•  To help decrease the perception of woody aromas, add before placing in new barrels

Dosage
30 g/hL
Note: Dosage should be increased when grapes are affected by more than 15% rot or when there is an absence of oxygen during fermentation.

Usage
Mix ICV BOOSTER BLANC® in 10 times its weight in water or juice. ICV BOOSTER BLANC® is only partially soluble. Stir to maintain suspension before and during addition.

Storage
Dated expiration. Store in a cool and dry environment at 18° C(65° F). Once opened, keep tightly sealed and dry

Booster Blanc - Technical Data Sheet
Booster Blanc - Safety Data Sheet
Booster Blanc - Non-GMO Statement
Booster Blanc - Food Safety Statement  
Booster Blanc - Allergen Statement