Excellence® DS is selected for its fermentary and organoleptic potential. It is well suited to producing structured red wines with fresh fruit notes. It is resistant to alcohol up to 16% abv., implants quickly and produces low amounts of volatile acidity.
It is highly compatible with malolactic bacteria, due to its low production of SO2 and (inhibitory) medium chain fatty acids. It is therefore well suited to co-inoculation.
Excellence® DS increases the notes of fresh fruit, gives freshness on the nose, improves the tannic structure, increases the colour stability by releasing polysaccharides, and accentuates the length and volume on the palate.
This product is allowed for a use in Organic and NOP according to the current regulations. See the certificate.