Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Developped by Lallemand R&D in collaboration with INRAE and SupAgro Montpellier
Application
Add to the wine towards the end of alcoholic fermentation
What For
Removal of aggressive tannins and the improvement of the wine texture quality
Impact
Sensory and texture
Red Wine
A new selected specific inactivated yeast to bring more elegancy to red wines
PURE-LEES™ is a new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix. PURE-LEES ELEGANCY™ is more concentrated in insoluble fractions that allows an optimal sorption of harsh/astringent/bitter tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES ELEGANCY™ allows the removal of aggressive tannins and the improvement of the wine texture quality, leading to wines with more elegancy.Dosage
20-40 g/hL