Cylio
The dose required for controlled oxidation of musts
Allows the rapid elimination of polyphenols in musts
THE CILYO MEASUREMENT is based on the Controlled Oxygenation of Musts (CO2M), which consists of determining the exact dose of oxygen necessary to eliminate polyphenols and preserve aromas. Based on a natural enzymatic mechanism. The accuracy of the dose provides an optimal result. The dose is added using a microoxygenation machine (Visio™ range).
Benefits
- Cilyo helps to reduce the dose of sulfites, intensifying the volume and fruit of the wines.
- Enhances the fat and increases the longevity of white and rosé wines.
Applications
White and rosé musts after pressing and before debourbage.
Commercial data sheet
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