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A new selected specific inactivated yeast to enhance the delicacy of red wines.
A new selected specific inactivated yeast to enhance the delicacy of red wines.
Publiée le 03/11/2021 17:35
Innovation Viticulture Sensory analysis Microbiology Vinification process Biotechnologies Oenology

Ageing on lees illustrates the potential contributions of specific inactivated yeasts after alcoholic fermentation and helps you achieve the wine style you want. PURE-LEES DELICACY, a specific inactivated yeast improves red wine quality.

Lallemand Oenology R&D work has led to the development of a range of specific inactivated yeast produced with an innovative process called High Pressure Homogenization (HPH™) that leads to the disruption of wine yeast cells to maximize the interaction capacity of yeast constituents with the wine matrix. 

PURE-LEES DELICACY™ is a specific inactivated yeast used to help with the formation of stable soluble complexes with phenolic compounds leading to an optimal coating of the wine tannins.
Applied towards the end of the alcoholic fermentation, PURE-LEES DELICACY improves red wine quality by smoothing the texture without modifying the wine structure. 


Presented by Secchi Lorenza, discover all about the Italian experience on the use of PURE-LEES DELICACY.

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Lallemand OenologyThis member is a Winemak-in influencer
Winemaking with wine yeast and bacteria