The aroma of nuts in sparkling wine is a sign of its maturity and complexity. This aroma may be more or less pronounced depending on the specific wine. It is during the secondary fermentation in the bottle—especially with extended aging on the lees—that sparkling wines can develop characteristic nutty tones such as almond, hazelnut, or walnut. Certain grape varieties, such as Chardonnay, can also contribute nutty notes to the wine’s aromatic profile. The nutty aroma in sparkling wines is a complex and multifaceted element that may vary depending on the grape variety, terroir, production process, and aging.
APRO-FERM CHAMP ANAX yeast by Anax group is designed for the production of sparkling wines using the traditional or tank method. It imparts delicate nutty notes to the aroma.
Activated carbon APRO-CARB AROM ANAX helps improve wines by absorbing unwanted tones in taste and aroma..
The effect of sugar in sparkling wine on the brightness of taste notes, from sweet to brut nature...
Ideal for winemaking preservation of color, aroma and taste of wine..