New Article: Winemaking Mannoproteins 101

Why Mannoproteins?

Traditional lees stirring releases a broad range of mannoproteins from yeast cell walls, many of which can influence wine quality. While their primary function is to support colloidal stability, many winemakers also report additional benefits, such as improved mouthfeel and other enhanced sensory attributes. Selected mannoprotein preparations deliver this effect with greater precision.

Selective & Targeted

Unlike natural lees aging, purified mannoproteins are isolated for specific colloidal stabilizing benefits.

Effective & Practical

It can be added at specific stages without the need for extended aging or frequent stirring.

Consistent & Controlled

Provide reliable results without the variability of prolonged lees contact.

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Featured Mannoproteins

CLARISTAR® is a specialized mannoprotein for cold stability that prevents tartrate precipitation without refrigeration.

FINAL TOUCH POP™ is a liquid mannoprotein that can be added 24-72 hours prior to bottling to contribute to colloidal stability.

PURE-LEES DELICACY™ is a mannoprotein preparation that positively impacts mouthfeel, aromas, and colloidal stability.