Nourishing Oenolees (1 kg)
Descripción
Nutrient Oenolees (1 kg)
Specific preparation of yeast lees (Patent n° 0452803) formulated for the selective elimination of polyphenols responsible for bitter and astringent sensations.
As a result of the research carried out by LAFFORT on the properties of yeast lees and their value in wine collage operations, OENOLEES® contributes to the improvement of their organoleptic characteristics by helping:
- A decrease in aggressive sensations: "refinement effect".
- An increase in round and savoury sensations.
Specific preparation of yeast cell walls (Patent n° 0452803) formulated for the selective elimination of polyphenols responsible for bitter and astringent sensations.
For use in the manufacture of products intended for direct human consumption. For oenological use.
Complies with EC regulation n°606/2009.
Specificity:
- As a result of the research carried out by LAFFORT on the properties of yeast lees and their value in wine collage operations, OENOLEES® contributes to the improvement of their organoleptic characteristics by helping:
- A decrease in aggressive sensations: the lees that make up OENOLEES® exert a real "refinement effect" by acting to eliminate certain polyphenolic classes responsible for bitter and astringent sensations.
- The increase in round and savoury sensations: OENOLEES® is rich in a specific peptide fraction (Moine V. Et al., Symposium d'oenologie de Bordeaux 2007), naturally released by the yeasts during autolysis (élevage sur lies), it has a natural and high savouriness, characterised by a particularly low perception threshold (16 mg/L compared to 3 g/L for sucrose).
Oenological applications:
- For post-ageing correction of the organoleptic profile: OENOLEES® can be used with a minimum contact time of two weeks.
- In the maturation (with or without the presence of lies) of red, white and rosé wines.
- During the alcoholic fermentation of red, white and rosé wines.
Packaging: 1 kg
