Detalles del producto
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.
Seleccionado por Developed in collaboration with the Institut Coopératif du Vin, France
Tipos de vino
Información técnica
- Aplicación : Add to the must or toward the end of fermentation
- Aprobado por OMRI
- Impacto: Sensory
- Uso: Smooth and balanced wines
- Dosis: 10-30
Documentación del producto
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