MannoFine
Liquid mannoprotein for colloid stabilisation
It is extracted enzymatically from yeast cell walls using a very gentle process. MannoFine improves the quality of the treated wine. Freshness and purity are preserved while tannins are perceived less astringent.
At a glance:
| Product | Liquid mannoprotein formulation |
| Range of use | All types of white, rosé and red wines |
| Goal | For colloid stabilization and mouth feel effect |
| Special features |
|
| Dosage | 25 – 125 mL/100 L |
| Packaging unit | 1 kg |
