With GO-FERM STEROL FLASH™, sterols -𝑘𝑒𝑦 𝑐𝑜𝑚𝑝𝑜𝑛𝑒𝑛𝑡𝑠 𝑓𝑜𝑟 𝑦𝑒𝑎𝑠𝑡 𝑣𝑖𝑎𝑏𝑖𝑙𝑖𝑡𝑦 𝑎𝑛𝑑 𝑣𝑖𝑡𝑎𝑙𝑖𝑡𝑦- are better integrated into the yeast membrane: Indeed, its micro-agglomerated form facilitates a better bioavailability of the sterols compared to any other types of protectors.

Without micro-agglomeration, it would be impossible to obtain such a high sterol content coupled with high dispersion. Thanks to the high sterol content of GO-FERM STEROL FLASH™, the rehydration temperature can be as low as 15°C (59°F), the time of rehydration is 15 minutes and there is no need for acclimating the rehydrated yeast to must temperature.

The extra sterols and their fast dispersion render them highly bioavailable for the wine yeast, providing instant and extra protection for the cell. This preserves yeast cell integrity and overall vitality.

GO-FERM STEROL FLASH™ ensures a 𝗯𝗲𝘁𝘁𝗲𝗿 𝘀𝘁𝗲𝗿𝗼𝗹 𝗶𝗻𝘁𝗲𝗴𝗿𝗮𝘁𝗶𝗼𝗻 𝗶𝗻𝘁𝗼 𝘆𝗲𝗮𝘀𝘁 𝗺𝗲𝗺𝗯𝗿𝗮𝗻𝗲𝘀: Wine yeast cells rebuilding their membranes have higher chances of surviving throughout the whole fermentation process, because of the optimal sterol integration.

Check this out below and read all about our revolutionary wine yeast protector here: https://bit.ly/3zIABoV.

Revolutionary Wine Yeast Protection with a Higher Sterol Integration.pdf