Noblesse®
Prevent sulfur defects and stabilize wine
Nem todos os produtos estão disponíveis em todos os mercados, nem as alegações associadas permitidas em todas as regiões.
Detalhes do produto
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.
Selecionado por Developed in collaboration with the Institut Coopératif du Vin, France
Tipos de vinho
Informação técnica
- Aplicação : Add to the must or toward the enf of fermentation
- Aprovado pela OMRI
- Impacto: Sensorial
- Utilização: Mouthfeel increase and roundness
- Dosagem: 20-30
Documentação do produto
Produto relacionado
Sulfur defect management
Specific inactivated yeast rich in polysaccharides for silky and voluptuous wines
Una nueva levadura inactivada específi ca para mejorar la delicadeza de los vinos tintos
Una nueva levadura inactivada específica, seleccionada para aportar más elegancia a los vinos tintos