ENOVIT P

In the case of nutritional deficiencies due to the characteristics of the cultivar or to overripe of botrityzed grapes or to clarified musts, ENOVIT P re-establishes the ideal level of amino-nitrogen, as well as a balanced supplement of vitamins and micro elements. By inducing an increase of the cellular concentration, ENOVIT P prolongs the vitality of the yeasts, thus assisting in completing the fermentation especially during the critical phase of decreasing evelopment of the yeasts colonies. In those insidious instances of fermentation slow-down, ENOVIT P prevents its arrest before the total depletion of the sugars, even in the presence of high temperatures. ENOVIT P helps to obtain wines which are less oxidizable as the production of keto-acids - which are produced by the secondary metabolism of the yeast during fermentation - is reduced, which in turn brings about a lower requirement for SO₂.