Pure-Lees Delicacy™

A new selected specific inactivated yeast to enhance the delicacy of red wines

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Pure-Lees

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Product details

PURE-LEES™ is a new range of specific inactivated yeasts developed and produced from an innovative process called High Pressure Homogenization (HPH™). This mechanical process leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix. PURE-LEES DELICACY™ corresponds to the whole disrupted biomass resulting of HPH and releases specific wine yeast constituents. It allows the formation of stable soluble complexes with phenolic compounds leading to an optimal coating of the wine tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES DELICACY™ improves red wine quality by smoothing the texture without modifying the wine structure.

Selected by Developped by Lallemand R&D in collaboration with INRAE and SupAgro Montpellier

Wine types

Technical information

Application: Add to the wine towards the end of alcoholic fermentation
Impact: Sensory and texture
Usage: Enhance the delicacy of red wines
Dosage: 20-40

Product documentation

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