Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Developed in collaboration with the Institut Coopératif du Vin, France
Application
Add to the must or toward the enf of fermentation
What For
Mouthfeel increase and roundness
Impact
Sensorial
Red Wine
White Wine
Rosé Wine
White Wine
Rosé Wine
Prevent sulfur defects and stabilize wine
The inactivated yeast cells of a popular ICV selected yeast are now available for sulfur compound prevention during fermentation and aging. NOBLESSE® also helps modify and stabilize the wine’s colloidal balance, resulting in: • Increased perception of ripe fruit • More intense structure, initial mouthfeel volume and rounded finish • Decreased perception of “sawdust/sap” in wines aged in new barrels • Decreased perception of harsh, chemical and burning sensations • Stimulation of malolactic fermentation. Dosage recommendation: Add 20-30 g/hL of NOBLESSE® to the must, or toward the end of fermentation.Dosage
20-30 g/hL