OptiFine Lees
OptiFine Lees is a 100% natural formulation that acts in synergy with, or as a replacement for, fine lees to optimise wine quality throughout ageing.
Used from the start of the ageing process, OptiFine Lees supports wine balance, clarification and colour stability. Its plant-based formulation gradually refines the sensory profile of wines while providing an alternative to animal-derived fining agents.
Technical Specifications
PHYSICAL
- Appearance and colour: Light beige powder
- Humidity: < 8%
MICROBIOLOGICAL
- Yeasts and mould: < 10³ UFC/g
- Salmonella: Absence UFC/25 g
- Escherichia coli: Absence UFC/g
LIMITS
- Arsenic: < 3 ppm
- Lead: < 5 ppm
- Mercury: < 1 ppm
- Cadmium: < 1 ppm
Features and Benefits
- Formulation: Preparation of inactivated yeasts combined with plant proteins from peas.
- Balances the wine by contributing volume, complexity and aromatic persistence.
- Improves colour stability.
- Protects against early oxidation, enhancing ageing potential.
- Optimises clarification by facilitating fining and reducing sediment.
- Gradually refines the sensory profile of wines for greater harmony and complexity.
- Provides a plant-based alternative to animal-derived fining agents.
- Vegan friendly.
- Suitable for organic winemaking.
Product Applications
Dissolve OptiFine Lees in 5 to 10 times its weight in water.
After incorporation, homogenise by pump-over for tanks or stirring for barrels. Significant results appear after six weeks of treatment with weekly homogenisation, with optimal effectiveness after three to four months of contact and regular stirring.
Rack the wine off the lees once treatment has been completed.
Recommended dosage:
- White and rosé wines: 20–30 g/hL
- Red wines: 30–50 g/hL
Doses are provided as a guide. The optimal dose should be determined through a laboratory test or on the advice of an oenologist.
Maximum dosage under the OIV recommendation: 500 g/hL.
