Inactivated yeast cells from an ICV yeast, produced through an inactivation process of the sulphite-reductase potential exclusive to Lallemand, Noblesse® greatly limits the risk of the sulphur off-odours and brings to the wine more intense perception of the fruit, overall structure and foremouth volume, more interactions between the aromatic components and the yeast macromolecules, leaving a sensation of roundness and softness in the finish, less perception of woody aromas such as “sap/sawdust” in wines aged in new barrels and less burning perceptions in the mouth, particularly in high alcohol wines.

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