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.
This product is not intended to diagnose, treat, cure, or prevent any disease. Product availability and claims may differ by country and shall be used according to applicable laws.
