MannoSoft

Mannoprotein product for stabilisation and mouthfeel

MannoSoftis a preparation of mannoproteins and polysaccharides that contributes to the improvement of tartrate stability and protein stability in wine.

At a glance:

Product	Preparation of mannoproteins and polysaccharides
Range of use	All types of red and white wines
Goal	For improving organoleptics and mouthfeel
Special features	Polysaccharides foster the formation of stable colloid complexes with astringent tannins Reduces the tannin molecules’ ability to react with mucins and lowers their astringent effect
Dosage	30 g / 100 L
Packaging unit	0,5 kg