Product details



Developed by Lallemand

Near the end of fermentation or post fermentation

Stabilise colloidal balance

Red Wine

White Wine

Specific inactivated yeast rich in polysaccharides for silky and voluptuous wines

Opti-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).

20-40 g/hL

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