This article provides a deeper understanding of both natural yeast mannoproteins and purified mannoprotein preparations; what they are, how they differ, and why they matter.
WHY MANNOPROTEINS?
Traditional lees stirring releases mannoproteins from yeast cell walls, which can influence mouthfeel and texture. Yeast strains vary in the quantity and quality of mannoproteins they contain, as well as in the rate at which they are released. On the other hand, selected mannoprotein preparations (along with other complementary polysaccharides such as gum arabic) provide these benefits more efficiently and predictably.
SELECTIVE & TARGETED
Unlike natural lees aging, purified mannoproteins are isolated for specific benefits.
EFFICIENT & PRACTICAL
Impact is immediate, and they can be added just before bottling.
CONSISTENT & CONTROLLED
Easily dial in the dose with bench trials and remove variability from lees aging.
FEATURED PRODUCTS
CLARISTAR® is a specialized mannoprotein for tartrate stability that prevents tartrate precipitation without refrigeration.
ULTIMA SOFT™ is a mannoprotein and gum arabic blend that stabilizes colloids and softens white wines while improving mid-palate roundness in reds.
FINAL TOUCH GUSTO™ is a liquid mannoprotein that can be added 24-72 hours before bottling to contribute to colloidal stability and improved mouthfeel.
FLASHGUM R LIQUIDE™ is a liquid gum arabic that provides colloidal protection, reduces astringency, and adds sweet, soft characters on the palate.