Laffort Oenolees

Description

• Specific preparation of Yeast cell walls with a high sapid peptide content
• Oenolees contributes towards improving gustatory qualities in wines by:
  • Attenuating aggressive sensations: refining action that promotes elimination of certain polyphenols responsible for bitterness and astringency.
  • Increasing sweet sensations: specific peptide fraction that has an excessively low perception threshold (16 mg/L against 3g/L for saccharose).
  • OMRI Listed for use in organic winemaking

DOSAGE RATE

• 20 – 40 g/hL