Fermentan Lemon, tannins for white and rosé musts.
Fermentan Berry, tannins for red and rosé musts.
Fermentan White, a blend of gallic tannins and deactivated yeasts to increase the aroma of white and rosé wines.
Opera Seed, tannin extracted from grape pips.
Opera Grape, tannin extracted from grape skins.
Opera Medium T, oak tannin.
Opera Soft T, blend of hydrolyzable tannins.
Opera No-Green, blend of tannins extracted from the wood of exotic species.
Opera No-Reduction, oak tannin.
Opera High T, blend of condensed and hydrolyzable tannins.
Opera Fruity, blend of condensed tannins.
Opera Maturation, blend of condensed and hydrolyzable tannins.
Opera Refresh, blend of condensed and gallic tannins.
Solo Dark, blend of oak tannins.
Solo Ruby, blend of aok tannins.
Fermentation adjuvant derived from inactive yeast
Fermann Spicy, optimising alcoholic fermentation of red and rosé musts.
A blend of oenological tannins to increase the aroma of fruit in white and rosé must and for antioxidant protection
Tannins for the fermentation of red and rosé must for a red berry fruity taste, with a strong action in stabilising the colour
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