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Mannoplus

Highly purified mannoprotein extracted from the cell walls of yeast Saccharomyces cerevisiae, without co-formulants or other ingredients.
Mannoplus is a highly purified mannoprotein extracted from the cell walls of selected yeast (Saccharomyces cerevisiae), without the presence of co-formulants or other ingredients. These are extremely pure mannoproteins that are authorized by the International Oenological Codex. Here are some of the main benefits and actions of Mannoplus in wines:

  • Stabilization of aromatic compounds: Mannoplus helps stabilize the aromatic compounds naturally present in wines. This helps to preserve the aromas initially present, allowing them to persist longer.
  • Improved color stability: Mannoplus forms complexes with the polyphenolic compounds present in wine, helping to improve color stability. This is especially important to prevent unwanted precipitation of color pigments in wine.
  • Reduction of the woody effect: Mannoplus can limit the effect of toasted wood, helping to maintain a balance between wood aromas and other flavors in the wine. This is helpful in preventing the boisé character from becoming predominant.
  • Increased smoothness: mannoproteins can help increase the smoothness of the wine in the mouth, reducing bitterness and astringency, and contributing to a more pleasant sensation during tasting.
  • Inhibition of protein and tartaric precipitation: Mannoplus has the ability to greatly inhibit protein and tartaric precipitation in wines. This contributes to wine stabilization, preventing the formation of unwanted deposits over time.

100% mannoproteins.

10 to 40 g/hl on ready-to-bottle wine.
Warning: the dose of 40 g/hl is the legal limit.

Check wine preparation and parameters such as turbidity, filtration index, choice of filter media and filtration conditions. Use Mannoplus in wines as the last treatment before bottling.
Dissolve the dose of Mannoplus in water or wine in a ratio of 1:10, at a temperature of 20°-30° C for fifteen minutes and add it to the mass to be treated, homogenising well.
For filtered wines: the product should be added after pre-filtration and just before the last filtration. Mannoplus will not increase the filtration index of well-prepared wines; heavy filtration after treatment with Mannoplus is not recommended.
For unfiltered wines: Mannoplus should be added 24 hours prior to bottling.

0.250 kg and 1 kg resealable bag.
Store in a cool, dry place away from heat sources.

Mannoplus is a highly purified mannoprotein extracted from the cell walls of selected yeast (Saccharomyces cerevisiae), without the presence of co-formulants or other ingredients. These are extremely pure mannoproteins that are authorized by the International Oenological Codex. Here are some of the main benefits and actions of Mannoplus in wines:

  • Stabilization of aromatic compounds: Mannoplus helps stabilize the aromatic compounds naturally present in wines. This helps to preserve the aromas initially present, allowing them to persist longer.
  • Improved color stability: Mannoplus forms complexes with the polyphenolic compounds present in wine, helping to improve color stability. This is especially important to prevent unwanted precipitation of color pigments in wine.
  • Reduction of the woody effect: Mannoplus can limit the effect of toasted wood, helping to maintain a balance between wood aromas and other flavors in the wine. This is helpful in preventing the boisé character from becoming predominant.
  • Increased smoothness: mannoproteins can help increase the smoothness of the wine in the mouth, reducing bitterness and astringency, and contributing to a more pleasant sensation during tasting.
  • Inhibition of protein and tartaric precipitation: Mannoplus has the ability to greatly inhibit protein and tartaric precipitation in wines. This contributes to wine stabilization, preventing the formation of unwanted deposits over time.

100% mannoproteins.

10 to 40 g/hl on ready-to-bottle wine.
Warning: the dose of 40 g/hl is the legal limit.

Check wine preparation and parameters such as turbidity, filtration index, choice of filter media and filtration conditions. Use Mannoplus in wines as the last treatment before bottling.
Dissolve the dose of Mannoplus in water or wine in a ratio of 1:10, at a temperature of 20°-30° C for fifteen minutes and add it to the mass to be treated, homogenising well.
For filtered wines: the product should be added after pre-filtration and just before the last filtration. Mannoplus will not increase the filtration index of well-prepared wines; heavy filtration after treatment with Mannoplus is not recommended.
For unfiltered wines: Mannoplus should be added 24 hours prior to bottling.

0.250 kg and 1 kg resealable bag.
Store in a cool, dry place away from heat sources.

For amazing results, combine Mannoplus with:

RAN table by yeast nutrient type

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