Polysaccharides and mannoproteins

Having precise levels of polysaccharides and mannoproteins can greatly enhance the quality of wine. Their levels can be increased indirectly by using mannoprotein-producing yeast strains or glucanase enzymes; or directly, by adding organic mixes containing these compounds.

The increase of polysaccharide and mannoprotein contents improves the wine’s sensory properties, impacting mouthfeel by enhancing the wine’s body and volume. Moreover, polysaccharides and mannoproteins interact with phenolic compounds in red wines, reducing the astringency and bitterness of tannins.

They can be used:

As Antioxidant Protection: SuperBOUQUET EVOLUTION Antioxidant effect protects aroma and delays aging.

In Alcoholic Fermentation: helps stabilize the aroma and color compounds produced during the transformation process of grape/must into wine. Winemakers can also use MannoAROME and MannoCrom for red wines and MannoBlanc for whites.

In Finished Wine: SuperBouquet and SuperBouquet MN influence wine’s sensory properties and enhance the body and volume in the mouth by smoothing aggressive tannins.

MannoCUP is recommended when winemakers want to eliminate undesirable sulfur compounds without devaluing the wine’s aromatic heritage.

Before Bottling: MannoPLUS contains pure, soluble mannoprotein, which is added to finished wine before final filtration.

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