Produktdetails
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.
Weintyp
Technische Information
- Anwendung: Add to the must or toward the enf of fermentation
- OMRI-zugelassen
- Auswirkung: Sensorial
- Verwendung: Mouthfeel increase and roundness
- Dosierung : 20-30
Produktdokumentation
Passende Produkte
Sulfur defect management
A new selected specific inactivated yeast to enhance the delicacy of red wines
A new selected specific inactivated yeast to bring more elegancy to red wines