Nutrients / Protectors
Specific Inactivated Yeasts
Near the end of fermentation or post fermentation
Stabilise colloidal balance
Specific inactivated yeast rich in polysaccharides for silky and voluptuous winesOpti-LEES™ is a specific inactivated yeast developed and produced from a strain selected for its autolysis behavior and polysaccharides release. Applied towards the end of alcoholic fermentation, Opti-LEES™ helps the management of wine aging on lees, enabling a better control of lees quality and a quicker “aging” effect thanks to the release of polysaccharides content. Moreover a fraction of low molecular weight polysaccharides was characterized, which explains the impact observed on sweetness perception (From Fernando Zamora, Entretiens Scientifiques Lallemand, 2011).