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MANNOLEES is a specific yeast mannoproteins preparation

Nowadays the consumer is demanding soft and round wines. A balance of sweetness, structure and astringency are key factors.
In that context and considering the potential of yeast contribution beyond alcoholic fermentation (including aging on lees), mannoproteins have been investigated and their impact on wine sweetness was validated. Moreover, mannoproteins contribute
to tartaric and proteic stability of wines.

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is a privately held Canadian company, founded at the end of the 19th century, specializing in the development, production, and marketing of yeasts and bacteria.