SUPER-MANN Liquid

The main source of mannoproteins in wines is the autolysis of the yeast cell wall, which releases them over time and at higher temperatures than those at which wines are stored. Consequently, it is not easy to align the storage temperature with the release of these compounds without compromising the wine’s organoleptic qualities.

Hence AEB’s idea of including a liquid product in its range that is easy to use and highly soluble, such as SUPER-MANN Liquid. The process to which the yeast cell is subjected allows for the highly selective extraction of mannoproteins and their separation from the other components of the cell wall. The result is a product rich in these polysaccharides, whose effects on the organoleptic characteristics of wines and their stability are now well recognised.