Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Developped by Lallemand R&D in collaboration with INRAE and SupAgro Montpellier
Anwendung
Add to the wine towards the end of alcoholic fermentation
Was braucht man für
Removal of aggressive tannins and the improvement of the wine texture quality
Auswirkung
Sensory and texture
A new selected specific inactivated yeast to bring more elegancy to red wines
PURE-LEES™ is a new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix. PURE-LEES ELEGANCY™ is more concentrated in insoluble fractions that allows an optimal sorption of harsh/astringent/bitter tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES ELEGANCY™ allows the removal of aggressive tannins and the improvement of the wine texture quality, leading to wines with more elegancy.Dosierung
20-40 g/hL