Sur lie (aging on the lees) and battonage is known to improve mouthfeel and increase perception of sweetness while reducing the perception of acidity and phenolic bitterness. The perceived sweetness is due to a specific fraction of peptides released during yeast autolysis. These peptides were isolated and extracted from yeast and the result is Biolees.

Biolees imparts a perception of sweetness and mouthfeel immediately that would normally take a few months of sur lie barrel aging and battonage. Add during primary fermentation or toward the close of malolactic fermentation. Suggested dosage: 1.5 - 3 grams per gallon.

Lab trials are always recommended to determine the best dosage and the treatment time needed.