Booster Rouge

Booster Rouge 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 end of fermentation to reduce sulphur compounds, optimize malolactic fermentation, increase initial mouthfeel, and highlight fresh fruit flavors. Booster Rouge provides a minor supply of yeast nutrients but does not replace the yeast program for the nutritional needs of yeast strains. Booster Rouge 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 Rouge in 2-3 ounces of water. Add to the wine must towards the end of fermentation.