Wine type

White

Red

Rose

Sparkling

Certifications

Allergen Free

Vinocream

Organic yeast autolysate-based nutrient in an innovative cream form.
Technical sheet
Safety data sheet
Vinocream is an organic nutrient based on yeast autolysate in an innovative cream form. Some important information about this product:

  • Cream formulation: a distinctive feature of Vinocream is its cream formulation. This means that the product looks like a cream and can be used directly in the must, without the need for an additional hydration or preparation step. This makes it very practical and efficient for winemakers.
  • Gradual release of nutrients: Vinocream is designed to gradually release nitrogen and amino acids during the fermentation course of the wine. This gradual release of nutrients is important because it contributes to the optimization of ester production and the complete transformation of sugars in the must.
  • Detoxifying power: Vinocream helps prevent stoppages or slowdowns during fermentation due to its detoxifying power. This means that it can help remove or neutralize any unwanted compounds that might hinder fermentation.
  • Provision of amino acids, vitamins and nitrogen nutrients: Vinocream is an effective solution for providing amino acids, vitamins and nitrogen nutrients that are essential for yeast development during fermentation. An application of 10 g per hectoliter (100 g per 1000 liters) of Vinocream can increase RAN (Readily Assimilable Nitrogen) in wine by 4.2 mg/l.

Yeast autolysate in cream.

30 to 100 g/hl.

Add via venturi tube taking care to equalize the product to the mass by refilling. The product does not require rehydration in water.

1 kg bottle, 25 kg canister, 240 kg drum.
Keep in a cool, dry place away from light, at a temperature below 18°C.
Shelf life of sealed package: 2 years.

Vinocream is an organic nutrient based on yeast autolysate in an innovative cream form. Some important information about this product:

  • Cream formulation: a distinctive feature of Vinocream is its cream formulation. This means that the product looks like a cream and can be used directly in the must, without the need for an additional hydration or preparation step. This makes it very practical and efficient for winemakers.
  • Gradual release of nutrients: Vinocream is designed to gradually release nitrogen and amino acids during the fermentation course of the wine. This gradual release of nutrients is important because it contributes to the optimization of ester production and the complete transformation of sugars in the must.
  • Detoxifying power: Vinocream helps prevent stoppages or slowdowns during fermentation due to its detoxifying power. This means that it can help remove or neutralize any unwanted compounds that might hinder fermentation.
  • Provision of amino acids, vitamins and nitrogen nutrients: Vinocream is an effective solution for providing amino acids, vitamins and nitrogen nutrients that are essential for yeast development during fermentation. An application of 10 g per hectoliter (100 g per 1000 liters) of Vinocream can increase RAN (Readily Assimilable Nitrogen) in wine by 4.2 mg/l.

Yeast autolysate in cream.

30 to 100 g/hl.

Add via venturi tube taking care to equalize the product to the mass by refilling. The product does not require rehydration in water.

1 kg bottle, 25 kg canister, 240 kg drum.
Keep in a cool, dry place away from light, at a temperature below 18°C.
Shelf life of sealed package: 2 years.

A perfect match with:

Essezym Clair

for optimal clarification of musts

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Ovogold

for the removal of oxidized dye matter

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