Aroma T’N’T has several benefits. Firstly, β-glycosidases enzymes release aromas from their glycosylated precursors (terpenes, C-13 norisoprenoids).
Adding glutathione rich inactivated yeasts ensures that all of the wine’s aromas are protected against oxidation, particularly thiols which are the most sensitive. Glutathione (GSH) is a sulfurous tripeptide that is a natural component of living cells. It has a strong reducing capacity and plays an important role in preventing oxidation.
This product is allowed for a use in NOP according to the current regulations. See the certificate.
Linked technical tools
Sulfite free wines
(white and rosé)
The following protocol gives certain solutions proposed by Lamothe-Abiet for the production of sulfite-free white or rosé wines.