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Noblesse®

Developed in collaboration with the Institut Coopératif du Vin, France

Anwendung
Add to the must or toward the enf of fermentation

Was braucht man für
Mouthfeel increase and roundness

Auswirkung
Sensorial

Rotwein

Weißwein

Roséwein

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.

Dosierung
20-30 g/hL

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