Yeast mannoproteins: great partners for wine bottling

Well known for their tartaric stabilisation potential, many other properties have been highlighted: colour and protein stabilisation, reduction of astringency, and contribution to roundness and balance. They also act as an aroma support, allowing certain fruity notes to be revived at the end of the maturation process.

Mannoproteins are therefore an important partner for the winemaker, allowing the aromatic and structural balance of wines to be adjusted just before bottling.

Through its two liquid mannoprotein formulations Subli’Sense (mannoproteins and plant polysaccharides) and Manno’Sense (pure mannoproteins), Lamothe-Abiet offers effective solutions for application at bottling. Pre-filtered, these solutions are ready to use and do not alter the filterability or stability of the treated wines.

Conscious of storage and cost issues, but above all of the impact of product transport on the environment, Lamothe-Abiet now offers a new powder formulation: Manno’Gom

Combining mannoproteins rich in sapid peptide and plant polysaccharides, Manno’Gom is 5 times more compact and lighter than a liquid format, dissolves instantly without residue, without impacting the filterability of the wine and without any SO₂ addition.

You can use it from 5 to 40 g/hL, throughout the ageing process up to bottling, to reduce the astringency while bringing volume and balance to the palate.