The yeast macromolecules in ICV BOOSTER ROUGE� interact with red wine polyphenols, resulting in a positive influence on the colloidal balance of the final wine

� A yeast derivative nutrient originating from a specific wine yeast isolated and selected by the ICV
� In ultra-premium reds from balanced and mature grapes, ICV BOOSTER ROUGE�shows good synergy with ICV D254 and ICV D21
� When used in red must sourced from hot climates, ICV BOOSTER ROUGE� wines are perceived as having higher foremouth volume and smoother mid-palate tannic structure, as well as fresher aromatic sensations
� Complements short maceration times in premium reds fermented with ICV GRE resulting in mid-palate intensity and fresh varietal aromas
� Perceptions of aggressive and drying tannic sensations are minimized due to the high molecular weight polysaccharides that are released
� May also be added during the latter part of the alcoholic fermentation to contribute tannin intensity and alcohol integration

Dosage
30 g/hL

Usage
Mix Booster Rouge in 10 times its weight in must or water. Booster Rouge is only partially soluble. Booster Rouge can be added directly to the crusher or later during a pump-over. 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.