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FORMULATION FOR THE COMPLETION OF FERMENTATIONS IMPROVED FORMULATION WITH BORDEAUX ISVV (request information on research work) Complex activator very rich in fundamental nutrients that guarantee the perfect integrity and metabolic functionality of yeast in the final stages of fermentative activity, stimulating cell multiplication and favoring resistance to adverse conditions. Extremely interesting properties are also the excellent adsorbent capacity towards ochratoxins which may contaminate the musts and the detoxifying capacity with regard to short and medium chain fatty acids. The use of FULL FERM regulates the final effects of fermentation, avoids the occurrence of fermentative stops, reducing the risk of production of acetic acid and hydrogen sulfide by the yeast. From an organoleptic point of view it has an improvement effect on the body of the wine, on physical stability and color, as FULL FERM is rich in mannoproteins.

Admitted to organic oenology