Specific preparation of yeast cell walls for eliminating specific polyphenols responsible for bitterness and astringency. Patent EP 1850682.
Developed as a result of LAFFORT’s research on the properties of yeast lees and their importance in wine fining, OENOLEES® contributes towards improving the gustatory qualities of wine by:
✓ Reducing aggressive characters (fining effect).
✓ Elevating midpalate sensations thanks to its content in Hsp12 peptide.
✓ Improves finesse and foam persistence on sparkling wines.
Product data sheet & safety data sheet downloads
