Methoxypyrazines (MP) are aromatic compounds with a very low perception threshold that confer unpleasant scents such as “herbaceous notes” and “green pepper”.They are often present in phenolically unripe grapes and more evident in varieties such as Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc, Chardonnay, Riesling. These compounds derive from both berries and stalks of the grape bunch.
Fermoplus PyrOff is a nutrient based on autolysate and yeast hulls with a very high adsorbing activity. The operation of this nutrient is based on the synergistic action of lysate and yeast hulls. The lysate facilitates the fermentative vigour of the yeast, which is in turn responsible for the reduction of these compounds.
The yeast hulls are essential to adsorb methoxypyrazine. Fermoplus PyrOff, besides playing a role towards these odorous compounds, provides the correct nutritional contribution to the yeast.
The specific amino acid formulation contributes to the development of pleasant fermentation aromas, derived from
the yeast and attributable to the family of aromatic ester compounds.