• Purified mannoprotein ready for direct use in wine. In contains 85–95% soluble mannoproteins.
• Contributes to the sensory characteristics of the wine, supplying density, richness and body.
• Restores acid balance by increasing positive in-mouth sensations.
• Improves tartaric, protein and colour stability.
• In the second fermentation, it increases volume in the mouth and the persistence of foam.