Oenolees is a specific preparation of yeast cell walls and inactivated yeasts for eliminating specific polyphenols responsible for bitterness and astringency.

• During alcoholic fermentation of red, rosé and white wines.
• During ageing (with or without lees) of red, white and rosé wines.
• For final correction, OENOLEES® can be used with an action time of 4 to 6 weeks.

• Between 20 and 40 g/hL depending on the desired effect.
• Maximum legal dosage EU: 160 g/hL