NOBLESSE®
Prevent sulfur defects and stabilize wine
Product details
The inactivated yeast cells of a popular ICV selected yeast are now available for sulfur compound prevention during fermentation and aging. NOBLESSE® also helps modify and stabilize the wine’s colloidal balance, resulting in: • Increased perception of ripe fruit • More intense structure, initial mouthfeel volume and rounded finish • Decreased perception of “sawdust/sap” in wines aged in new barrels • Decreased perception of harsh, chemical and burning sensations • Stimulation of malolactic fermentation. Dosage recommendation: Add 10-30 g/hL of NOBLESSE® to the must, or toward the end of fermentation.
Selected by Developed in collaboration with the Institut Coopératif du Vin, France
Wine types
Technical information
- Application: Add to the must or toward the end of fermentation
- OMRI approved
- Impact: Sensory
- Usage: Smooth and balanced wines
- Dosage: 10-30
Product documentation
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