Preparation of inactivated yeast with high reducing power for aroma preservation in white and rosé wines.

Specific yeast cell wall mannoprotein for the colloidal stabilization of wine. Improves mouthfeel.

Specific yeast cell wall mannoprotein for tartaric and colloidal stabilization of sparkling wines. Improves mousse retention in sparkling wines.

Preparation of pure mannoproteins and polysaccharides of plant origin specifically selected for colloid stabilisation of wines and to add finesse.

Specific preparation of inactivated yeasts selected for their high mannoprotein content. OENOFEEL™ is the result of LAFFORT® research on the properties of yeast lees. It helps improve the sensory quality of wines.

Yeast cell wall mannoprotein extract rich in sweet peptide fraction blended with arabic gum. Patent EP 1850682.