Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
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
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