Pure-Lees Elegancy™

A new selected specific inactivated yeast to bring more elegancy to red wines

Brand

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 ELEGANCY™ is more concentrated in insoluble fractions that allows an optimal sorption of harsh/astringent/bitter tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES ELEGANCY™ allows the removal of aggressive tannins and the improvement of the wine texture quality, leading to wines with more elegancy.

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: Removal of aggressive tannins and the improvement of the wine texture quality
Dosage: 20-40

Product documentation

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