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Pure-Lees Elegancy™

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

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