Opti-LEES is a new-generation wine treatment product. This inactive yeast product is produced by means of a special specific wine yeast treatment (SWYT) process. The objective of the SWYT production process is to inactivate the yeast cells at the end of the exponential yeast growth phase, while protecting the yeast cell walls and selectively controlling the release of substances with low and high molecular weight. Opti-LEES can be used in white and red wine at the end of the alcoholic fermentation phase or after the first racking. The aim is to intensify the mouthfeel of the wine and retain the balance between tannins and polysaccharides during wine storage.
Application |
Recommended dosage in lb/1,000 gal (g/hl) for |
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White wine | Red wine |
Increase in the complexity and mouthfeel |
1.7 – 3.4 (20 – 40) | 1.7 – 3.4 (20 – 40) |
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