ABOUT OENOLEES® MP
- OENOLEES®, the result of LAFFORT® ‘s research on the properties of yeast lees and their importance in wine, contributes towards improving gustatory qualities in wines by:
- Attenuating aggressive sensations. The cellular envelopes have a refining action that promotes elimination of certain polyphenols responsible for bitterness and astringency.
- Increasing sweet sensations. OENOLEES® has a high content of a specific peptidic fraction, that is released naturally by the yeasts during autolysis, and has an excessively low perception threshold (only 16 mg/L compared to 3g/L for sucrose).
- OMRI Listed for use in organic winemaking (National Organic Program).
- 20 – 40 g/hL