MANNOLEES is made from a preparation of yeast cell wall products enriched with mannoproteins. Mannolees can be used in white wine, red wine and rosé wine at any time during the wine making process until shortly before bottling. The cell wall preparation helps to increase the mouthfeel (mouthfeel) of the wines and can increase the sensory overall impression.
Application |
Dosage in lb/1,000 gal (g/hl) |
|
|
White wine |
Red wine |
Increase in mouthfeel |
0.25 – 0.42 (3 – 5) |
0.33 – 0.67 (4 – 8) |
Wines with high adstringency |
0.25 – 0.83 (3 – 10) |
0.42 – 0.83 (5 – 10) |
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