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Lallemand Specific Inactive Yeast

Noblesse

Noblesse can be used for Red and White wines. Used to help smooth and stabilise the wines colloidal balance, resulting in a more intense structure, initial volume and smooth round fi nish, added post fermentation.

Noblesse can increase the perception of ripe fruit, contribute to a more intense structure, initial mouthfeel volume and rounded finish. In addition it can decrease the perception of harsh, chemical and burning sensations often due to high alcohols. Noblesse complements wines with excessive maceration and late extraction practices. Lallemand research and also feedback from winemakers have also found Noblesse can have a stimulatory effect on malolactic fermentation

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