Optilees

OPTILEES™ is a specific inactivated yeast developed and produced from a strain selected for its autolysis behavior and polysaccharides release. Applied towards the end of alcoholic fermentation, OPTILEES™ helps the management of wine aging on lees, enabling a better control of lees quality and a quicker “aging” effect thanks to the release of polysaccharides content. Moreover a fraction of low molecular weight polysaccharides was characterized, which explains the impact observed on sweetness perception (From Fernando Zamora, Entretiens Scientifiques Lallemand, 2011).

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