Activated carbon 100g

Activator of the fermentation process. It provides the yeast with the necessary nutrients for rapid reproduction and the start of fermentation in the production of white and rosé wines (without lees). Supports difficult or interrupted fermentation. It helps in steaming the ferment (smell of hydrogen sulphide).

Dosage: 5-15 g/100 l must.

Method of application: the specified amount is dissolved in a minimum amount of water or in a part of the grape must, put into the entire volume of must and then mixed.

Ingredients: diammonium phosphate, ammonium sulfate, thiamine (vit. B1).
The fermentation activator is available in a pack of 50 g.