Yeast Products

The time honored practice of lees aging and stirring is known to improve mouthfeel and increase perception of sweetness while reducing the perception of acidity and phenolic bitterness. 

Oenolees can impart a perception of sweetness and mouthfeel immediately that would normally take a few months of barrel aging and stirring.

Reduces aggressive characters and boosts mid-palate sensations

Dosage: 20-40g/HL

OMRI listed for use in organic winemaking.

Specific inactivated yeast for treating sluggish and stuck fermentations 

Also known as "Nutrex 370" or "Yeast cell Walls". Often used in recipes to deal with stuck fermentation issues. Dose 25-35gm/hl

Fresharom - 1kg

FRESHAROM is the result of research on protection phenomena concerning oxidation during lees maturation (LAVIGNE et al, 2000). 

Yeast plays an important role in the biosynthesis and release of antioxidant compounds, such as amino acids and sulfurous peptides including glutathione. Thanks to its unique reducing metabolite and glutathione composition, FRESHAROM® is able to: 

• Allow the yeast to assimilate glutathione precursors (cysteine, N-acetyl cysteine) during AF, and so boost wine glutathione content. 7

• Protect the aromatic potential of the wine and significantly delay the appearance of oxides notes (ageing aromas : sotolon and phenylacetaldehyde). 

• Inhibits the mecanism of browning. 

• Favors yeast nutrition during alcoholic fermentation. FRESHAROM produces wines that are more aromatic and with a higher potential for ageing. 

Dosage: 20-30 g/hl

Mannostab - 500g

MANNOSTAB LIQUIDE 200 is the last treatment before bottling (after blending, fining and pre-filtration, etc.

MANNOSTAB LIQUIDE 200 contains the only mannoprotein naturally present in wine with the ability to stabilise potassium bitartrate salts: MP40.

It is enzymatically extracted from yeast cell walls by a patented process (Paten n° 2726284) that preserves and ensures the tartaric stabilisation capacity of MP40

Yeast cell wall extract (mannoproteins) rich in sweet peptide fraction and vegetal polysaccharides (arabic gum). 

ŒNOLEES MP provides detailed understanding on the natural phenomena associated with aging wine on lees and with the colloidal action of certain polysaccharides on wine. 

The proprietary composition of ŒNOLEES® MP improves smoothness in wines (red and rosé) allowing the winemaker to delicately balance both acidity and bitterness. 

Dosage: 10-30g/HL

LAKTIA™ produces lactic acid from sugar (glucose), impacting acid levels and bringing freshness and aromatic complexity to wines. Add at the beginning of fermentation.