Prevent sulfur defects and stabilize wine

  • OMRI listed
  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

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 10-30 g/hL of NOBLESSE® to the must, or toward the end of fermentation.

Selected by Developed in collaboration with the Institut Coopératif du Vin, France

Wine types


Technical information

  • Application: Add to the must or toward the end of fermentation
  • OMRI approved
  • Impact: Sensory
  • Usage: Smooth and balanced wines
  • Dosage: 10-30

Product documentation