Noblesse Inactivated Yeast (1kg)

The inactivated yeast cells of a popular ICV selected yeast are now available for sulphur compound prevention during fermentation and aging. Noblesse® also helps modify and stabilise 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.