Oenophonia Echoes

Sensory Intention

The main contribution of Oenophonia® Echoes is to build volume, weight and length on the palate. Beyond these benefits, trials have shown that its sensory impact varies depending on the wine style and profile.

In addition to its impact on mouthfeel and persistence, Echoes can also improve freshness, aromatic intensity or complexity, depending on the wine style and sensory profile.

Composition

Oenophonia Echoes is an autolysed yeast from Cyberlindnera jadinii.

Application

• Wines: White and rosé wines.
• Dosage: 10-20 g/hL.
• Addition: During wine maturation after the first racking.
• Contact time: 7-14 days at around 15 °C with regular batonnage to ensure optimal contact with the wine.

Contact time and dosage can be adapted according to the wine profile and the desired effect.

• Suspend Oenophonia Echoes in 10 times its weight of water or wine before addition.
• After addition, homogenise by pumping over in tanks or stirring in barrels.

Oenophonia Echoes can be used in combination with Rapidase Batonnage to enhance their combined effect. This combination allows the dosage of each product to be optimised: 10 g/hL of Oenophonia Echoes and 1 g/hL of Rapidase™ Batonnage in granulated form, or 1 mL/hL in liquid form.

Packaging

Oenophonia Echoes is available in 2.5 kg hermetically sealed multilayer laminated bags.

Storage

Store in a cool, dry place (5–15 °C).