Optimization of alcoholic fermentation - Optimization of aroma biosynthesis in wines
AROMACTIVIT 1&2 
The Aromactivit 1&2 protocol is based on the combined action of two targeted nutrients, added at different times:
– fi rst, a dose of Aromactivit 1, just after adding the yeast, in order to facilitate the creation of a suffi cient yeast biomass to ensure a high level of aroma release;
– secondly, a dose of Aromactivit 2 a third of the way through alcoholic fermentation, in order to redirect the metabolic fl ows towards aroma biosynthesis.
Optimizing the secondary metabolic biosynthesis of yeast using Aromactivit 1&2 leads to higher levels of varietal and fermentative aroma compounds.
NATJJA fizz
NATJJA fizz, nutrient for the improvement of the yeast wellbeing and for optimising its aromatic revealing capacity specifically for second fermentation (Charmat Method)
NATJJA
NATJJA, nutrient for the improvement of the yeast wellbeing and for optimising its aromatic revealing capacity