OnLees
SIHA OnLees is a wine treatment product based on a specific inactive yeast preparation. This inactive yeast preparation is comparable to a classical yeast fining process in wines with specific characteristics. The application of SIHA OnLees improves the mouthfeel of wines and balances the phenolic components and polysaccharides during the storage of wines.
Features and Benefits
The effect of inactive yeast preparations on the mouthfeel of wine:
- Improves the overall impression of wines.
- Releases specific polysaccharides to buffer the astringency of wines.
- Reduces the impression of “dry tannins” in wines.
After the alcoholic fermentation, after racking, and during wine storage, the addition of SIHA OnLees is possible. The goal is a yeast fining effect (Batonnage), which aims to buffer the wines by changing their colloidal structure. Additionally, SIHA OnLees reduces the taste impressions of “dry,” “astringent,” and “phenolic.”
Product Applications
SIHA OnLees can be used during all stages of wine storage, including after alcoholic fermentation, after racking, and during wine storage. The excellent solubility of the product allows the user to directly determine the dosage amounts in a preliminary test.
The addition of SIHA OnLees releases specific proteins that reduce and mask the astringency and increase the impression of sweetness in wines.
