Noblesse

Noblesse is a fermentation activator developed by The Institut Cooperatif du Vin (ICV). It is made up of inactivated yeast cells from the natural yeast cells of Saccharomyces cerevisiae. Can be used in Red or White wines.

When added during fermentation it will prevent the production of sulfur odors, optimizes malolactic fermentation, and yields a rounder and softer finish. When used in finished wines it will reduce sulfur compounds and flavor harshness. Wine must be racked when clear.

USE: 1 gram per gallon dissolved in approximately 1/2oz of water or juice. As this product is partly soluble stir to maintain suspension prior to adding. Add during fermentation or to finished wine as desired. Rack wine and clear normally one to two days after use.