PURE-LEES ELEGANCY™ is more concentrated in insoluble fractions obtained from inactivated yeast that allows an optimal sorption of harsh/astringent/bitter tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES ELEGANCY™ will help in the reduction of aggressive tannins and the improvement of the wine texture quality, leading to wines with more elegancy.
It is part of the PURE-LEES™ 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.
For more information on the product, please view the SIY category in our catalogue available on this website and/or please click on the link below: