OENOLEES™
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Usable in NOP
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Organic usable UE 848/2018
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Vegan
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 (fining effect).
- Elevating midpalate sensations thanks to its content in Hsp12 peptide.
- Improves finesse and foam persistence on sparkling wines.
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OENOLEES™ VIDEO
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