Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Anwendung
Pre-bottling
Was braucht man für
Improves wine quality by decreasing the perception of aggressive tannins, softening and increasing sweetness and mouthfeel/roundness perception.
Auswirkung
Sensory and stability
Rotwein
Weißwein
Weißwein
Bring balance to your wines
MANNOLEESTM 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.Dosierung
5-30 g/hL
