Cabecera Agrovin
Winemaking » Polysaccharides

Sensory enhancement

Polysaccharides and mannoproteins greatly enhance wine quality. Their levels can be increased either indirectly, by using mannoprotein-producing yeast strains or by adding glucanase enzymes, or directly, by adding organic mixes containing these compounds.

The increase of polysaccharide and mannoprotein contents improves sensory properties of wines, as they impact mouthfeel by enhancing body and volume of wines. Moreover, polysaccharides and mannoproteins interact with phenolic compounds in red wines, reducing the astringency and bitterness or tannins. They can be used:

As antioxidant protection: SuperBOUQUET EVOLUTION Antioxidant effect protects aroma and delays ageing.

In alcoholic fermentation: stabilization of aromas and colour compounds produced during grape/must transformation into wine. MannoCrom is recommended for red wines and MannoBlanc for whites.

In finished wine: sur lie ageing on exogen lees, SB SuperBouquet and SB SuperBouquet MN influence sensory properties of wine by smoothing out aggressive tannins, thus enhancing body and volume in the mouth.

Before bottling: MannoPlus contains pure, soluble mannoprotein to be added to finished wine before final filtration.

The properties of polysaccharides and mannoproteins are listed in the table below. Click on each item for more information:



Wine type

Recommended Use

SuperBOUQUET EVOLUTION During the initial stages of alcoholic fermentation
At the end of alcoholic fermentation
During sur lie ageing and in finished wine
MannoCROM Two or more doses during alcoholic fermentation
MannoBLANC During alcoholic fermentation,
preferably at the onset
SuperBOUQUET During alcoholic fermentation
Before or after malolactic fermentation
Sur lie ageing
Secondary or bottle fermentation
SuperBOUQUET MN Alcoholic fermentation
Before or after malolactic fermentation
Sur lie ageing
One week before bottling
Secondary or bottle fermentation

Before bottling

MannoCUP Before fining and stabilization