OENOLEES®, the result of LAFFORT® 's research on the properties of yeast lees and their importance in wine, contributes towards improving gustatory qualities in wines by:
Attenuating aggressive sensations. The cellular envelopes have a refining action that promotes elimination of certain polyphenols responsible for bitterness and astringency.
Increasing sweet sensations. OENOLEES® has a high content of a specific peptidic fraction, that is released naturally by the yeasts during autolysis, and has an excessively low perception threshold (only 16 mg/L compared to 3g/L for sucrose).
OMRI Listed for use in organic winemaking (National Organic Program).