NOBLESSE™
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.
