Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Anwendung
Near the end of fermentation or post fermentation
Auswirkung
Stabilise colloidal balance
Rotwein
Weißwein
Weißwein
Specific inactivated yeast rich in polysaccharides for silky and voluptuous wines
Opti-LEES™ is a specific inactivated yeast developed and produced from a strain selected for its autolysis behavior and polysaccharides release. Applied towards the end of alcoholic fermentation, Opti-LEES™ helps the management of wine aging on lees, enabling a better control of lees quality and a quicker “aging” effect thanks to the release of polysaccharides content. Moreover a fraction of low molecular weight polysaccharides was characterized, which explains the impact observed on sweetness perception (From Fernando Zamora, Entretiens Scientifiques Lallemand, 2011).Dosierung
20-40 g/hL