Increases smooth mid-palate intensity and fresh fruit in whites and rosés
ICV Booster Blanc® was developed from an ICV yeast strain specific for whites and rosés. This yeast derivative nutrient is 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.
Booster Blanc 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.
Booster Blanc greatly complements premium whites or rosés that are fermented with ICV D21 and ICV GRE.
Note: Dosage should be increased when grapes are affected by more than 15% rot or when there is an absence of oxygen during fermentation.
Mix Booster Blanc in 10 times its weight in water or juice. Booster Blanc is only partially soluble. Stir to maintain suspension before and during addition.
Dated expiration. Store in a cool and dry environment at 18°C(65°F). Once opened, keep tightly sealed and dry.