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Allergen Free

Mannopoly

Yeast peels with high release of immediately soluble mannoproteins.
Mannopoly is the insoluble fraction of yeast autolysis, which occurs through the action of its own enzymes during the autolysis process. This compound performs several functions in the context of wine production:

  • Stimulation of alcoholic and malolactic fermentation: Mannopoly has the property of stimulating both alcoholic and malolactic fermentation in wines. This can contribute to more chemically structured and balanced wines.
  • Absorption of medium-chain fatty acids: Mannopoly can absorb medium-chain fatty acids that can inhibit fermentation. These fatty acids include ascorbic acid (C6), caprylic acid (C8), capric acid (C10), and lauric acid (C12). By inhibiting these fatty acids, Mannopoly can promote the continuation of alcoholic fermentation and prevent any arrests.
  • Interaction with ethanol: Mannopoly acts in the presence of ethanol, which is a common component in wines due to the alcoholic fermentation process. Its activity in this specific condition is important for its role in wine production.

Yeast peels 99%.

20-30 g/hl in the preventive stage.
In curative phase: add between 30-40 g/hl in racked and sulfited red wine with doses of 2 to 3 g/hl.
For white wine, use doses between 15 and 20 g/hl.
Maximum dose: 40 g/hl.

In preventive stage, add the dose after fermentation of the first 50 g/hl of sugar and homogenize.
For red wine making, make the addition under the cap.

1 kg bag, 25 kg bag.
Store in a cool, dry place, away from heat sources.

Mannopoly is the insoluble fraction of yeast autolysis, which occurs through the action of its own enzymes during the autolysis process. This compound performs several functions in the context of wine production:

  • Stimulation of alcoholic and malolactic fermentation: Mannopoly has the property of stimulating both alcoholic and malolactic fermentation in wines. This can contribute to more chemically structured and balanced wines.
  • Absorption of medium-chain fatty acids: Mannopoly can absorb medium-chain fatty acids that can inhibit fermentation. These fatty acids include ascorbic acid (C6), caprylic acid (C8), capric acid (C10), and lauric acid (C12). By inhibiting these fatty acids, Mannopoly can promote the continuation of alcoholic fermentation and prevent any arrests.
  • Interaction with ethanol: Mannopoly acts in the presence of ethanol, which is a common component in wines due to the alcoholic fermentation process. Its activity in this specific condition is important for its role in wine production.

Yeast peels 99%.

20-30 g/hl in the preventive stage.
In curative phase: add between 30-40 g/hl in racked and sulfited red wine with doses of 2 to 3 g/hl.
For white wine, use doses between 15 and 20 g/hl.
Maximum dose: 40 g/hl.

In preventive stage, add the dose after fermentation of the first 50 g/hl of sugar and homogenize.
For red wine making, make the addition under the cap.

1 kg bag, 25 kg bag.
Store in a cool, dry place, away from heat sources.

Combine Mannopoly with:

to have vigorous fermentation, producing fruity scents

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