Due to the climatic variability we have been witnessing in recent years, the market and producers are increasingly demanding sustainable tools for the production and protection of their wines.
Among these tools, products derived from the yeast cell are increasingly being developed in third-millennium oenology.
These products are generically classified as yeast derivatives or, better, biological improvers. During the long production process (fermentation, fining and bottling), yeast-derived wine aids play a key role in the production of quality wines. The proper use of this category of products makes it possible to: prevent oxidation, reduce the use of sulfites, contribute to organoleptic structure, stabilize color and improve balance, smoothness and freshness of wines.