Détails du produit
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.
Sélectionné par Developed in collaboration with the Institut Coopératif du Vin, France
Types de vins
Information technique
- Application: Add to the must or toward the end of fermentation
- Approuvé par l'OMRI
- Effet: Sensory
- Utilisation : Smooth and balanced wines
- Dose : 10-30
Documentation sur le produit
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