Encapsulated Yeast - ProDessert - 1kg

Encapsulated Yeast - Pro Dessert - 1Kg

Double encapsulated yeast for premium dessert wine fermentation

The most difficult aspect of dessert wine production is arresting the primary fermentation at the desired residual sugar level. ProDessert was developed by Proenol (in collaboration with Lallemand) to make this process easier and more effective. 

When using ProDessert, the alcoholic fermentation is arrested by simply removing the beads from the wine. Precautionary measures (e.g. sulfur dioxide additions, chilling and/or filtration) may still be required to completely stop or remove indigenous yeast, although less overall intervention may be needed. For example, the need for large sulfur dioxide additions or drastic tank chilling may be reduced.