Mannopred

The easy solution for protein stabilization and to increase of wine softness

Mannopred is a mannoprotein produced from selected yeast walls (strain saccharomyces cerevisiae).

Characteristics:

  • Stabilizes aromatic compounds of wine;
  • Stabilizes wines against protein precipitations;
  • Enhances color stability over time due to the interaction with polyphenols;
  • Reduces acidity and astringency perception;
  • Increases volume on the palate, sugar sensation and the aromatic persistence.

Usage:
Turbidity and filterability of treated wine must be monitored while using Mannopred.
Dissolve Mannopred in 10 times its weight of water at 68°f to 86°f (20 – 30°c) temperature, add to the wine and mix gently.

  • For Filtered Wines: Mannopred should be added after pre-filtration and just before final filtration, ideally 24 to 48 hours before the last filtration. Mannopred will not increase the filterability index of the wine if carefully prepared.
  • For Unfiltered Wines: Mannopred should be added 24 to 48 hours before bottling. Once added, so₂ levels can be adjusted and wine can be bottled. This should be one of the last operations before bottling.

Dosage:
5 – 40 g/hl (50 – 400ppm) based on lab trials.

Storage:
Store in a cool and dry place, away from contaminants and chemicals with intense odors. Use within 24 months from the date of production.

Packaging:
500 g