Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Developed in collaboration with the Institut Coopératif du Vin, France
Application
Add to the must or toward the end of fermentation
Utilisation
Smooth and balanced wines
Impact
Sensory
Vin rouge
Vin blanc
Vin rosé
Vin blanc
Vin rosé
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 10-30 g/hL of NOBLESSE® to the must, or toward the end of fermentation.Dosage
10-30 g/hL
