Specific preparation of yeast cell walls for eliminating specific polyphenols responsible for bitterness and astringency. Patent EP 1850682.

Developed as a result of LAFFORT’s research on the properties of yeast lees and their importance in wine fining.

OENOLEES™ contributes towards improving the gustatory qualities of wine by:

• Reducing aggressive characters.

• Elevating midpalate sensations thanks to its content of the Hsp12 peptide.

DOSAGE:

• Between 20 and 40 g/hL (200 - 400 ppm) depending on the desired effect.

Maximum legal dosage EU: 160 g/hL (1600 ppm)