Many young wines are still a little edgy, sometimes the acidity and tannins are not ideally integrated. Extended batonnage can easily remedy this, but this is not always possible. Some wines have to be racked off the lees early or are already due to be bottled soon.

MannoRelease^® enables the rapid release of large quantities of mannoproteins. This ensures a fast-acting sur lie effect, which leads to harmonious and more stable wines.

Picture 1 shows the effect in a Pinot Noir from the Ahr region in Germany. The content of mannoproteins was increased by over 40%.

The combination of pure yeast cell walls and a special enzyme ensures rapid dissolution of the cell walls. The mannoproteins released in this way have a significant effect on the balance, roundness and mouthfeel of the wines. The increase in roundness and body does not affect the freshness and fruit in any way. In addition, the stability and shelf life can be improved.

As can be seen in picture 2, the dissolution is very fast, under not too cold conditions (ideal: between 15° and 25°C) already within 48 hours. The typical application period under practical conditions is between 5 and 10 days. Depending on the wine and goal, longer or shorter periods can also be used.

MannoRelease^® is suitable for all white, rosé and red wines. Due to its ingredients, it will not be subject to declaration in the future. The effect corresponds to that of natural yeast storage.

Preliminary tests can be ideally carried out with our new sensory test kit. Ask us or your retailer about it!