Pure mannoprotein for stabilisation and roundness
It contributes to the improvement of tartrate stability and protein stability in wine. Mannoprotein is produced from cell walls of Saccharomyces cerevisiae by enzymatic autolysis.
At a glance:
|Range of use||All types of white and red wines|
|Goal||For stabilising effect|
|Dosage||5 – 30 g/100 L|
|Packaging unit||0,5 kg|