Specific preparation of yeast cell walls for eliminating specific polyphenols responsible for bitterness and astringency. Patent EP 1850682.
Developed as a result of LAFFORT’s research on the properties of yeast lees and their importance in wine fining.
OENOLEES™ contributes towards improving the gustatory qualities of wine by:
• Reducing aggressive characters.
• Elevating midpalate sensations thanks to its content of the Hsp12 peptide.
DOSAGE:
• Between 20 and 40 g/hL (200 - 400 ppm) depending on the desired effect.
Maximum legal dosage EU: 160 g/hL (1600 ppm).
USA Regulation 27 CFR 24.246 Specific TTB Limitation: 30.04 lb/1,000gal (3,600ppm)
