Wine Lees Extract

Status: Not listed in the restriction annexes
In brief: Wine Lees Extract is derived from the sediment left at the bottom of vats after wine fermentation, made up mainly of spent yeast cells, tartrate crystals and residual grape solids.
Appears in: 0 catalogue products

Regulatory fields from the EU glossary and the annexes to Regulation (EC) No 1223/2009. Nothing on this page can be edited by visitors. Report an error with this record