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.