Booster Blanc

Booster Blanc is a fermentation activator developed by The Institut Cooperatif du Vin (ICV). It is made up of inactivated yeast cells from the natural yeast cells of Saccharomyces cerevisiae.

Add at the start of fermentation for mid-palate mouthfeel and aromatic freshness. Add at the end of fermentation for mid-palate intensity mouthfeel contribution, overall balance, and a reduction of harshness. Booster Blanc provides a minor supply of yeast nutrients but does not replace the yeast program for the nutritional needs of yeast strains. Booster Blanc does not contain any inorganic nitrogen (DAP).

USE: At a rate of 1 gram per gallon dissolved in approximately 1/2oz of water. For 6 gallons mix 6 grams, or one package, of Booster Blanc in 2-3 ounces of water. Add to the wine must at the start of fermentation or towards the end of fermentation to improve aroma, decrease bitterness, and reduce chemical and vegetal tastes in white and rose wines.