MannoComplexe

Pure mannoprotein for stabilisation and roundness

It contributes to the improvement of tartrate stability and protein stability in wine. Mannoprotein is produced from cell walls of Saccharomyces cerevisiae by enzymatic autolysis.

At a glance:

Product	Pure mannoprotein
Range of use	All types of white and red wines
Goal	For stabilising effect
Special features	Mannoprotein has a balancing effect that improves the organoleptic perception of alcohol in wine Mouthfeel and complexity of red and white wine is enhanced without modifying the wine’s original character
Dosage	5 – 30 g / 100 L
Packaging unit	0,5 kg