OENOLEES®

OENOLEES®

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.

Product data sheet & safety data sheet

Product data sheet

Product data sheet OENOLEES®

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Safety data sheet

Safety data sheet OENOLEES®

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