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
Product data sheet OENOLEES®
Safety data sheet