Oenolees 100g to 1kg (formerly Biolees)

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.

The perceived sweetness is due to a specific fraction of peptides released during yeast autolysis. These naturally occurring peptides which add a sweetening effect also improve the overall mouthfeel. These peptides were isolated and extracted from yeast and the result is Biolees.

In addition to nutritive benefits, when added at the later stage it can provide a similar positive sensory impact to sur lie aging and stirring while reducing time and labor.

Oenolees can impart a perception of sweetness and mouthfeel immediately that would normally take a few months of barrel aging and stirring. It can also improve balance and remove specific harsh phenolics. Biolees is now certified organic by OMRI. Lab trials are always recommended to determine the best dosage and the treatment time needed.

Dosage: 20-40g/HL

OMRI listed for use in organic winemaking.