MP60 Yeast Extract Mannoprotein for Beverage and Wine Brewing
stablize wine protein, color and tartar
100 Metric Ton/Metric Tons per Month
Packaging & Delivery
1 - 1000
To be negotiated
Wine Yeast Mannoprotein MP60
Introduction Yeast mannoprotein is a natural yeast polysaccharid which exist in the cell wall of yeast, which can used to stablize the wine protein, color and tartar.
☆ Tartrate Stability: Precipitation of tartaric acid salt in the course of winemaking greatly lowers the acidity. Using mannoproteins, it is possible to prevent the tartrate salt insolubilization thus getting a better control of wine stability. ☆ Combination with phenolic compounds:Phenolic compounds are of great interest in enology since they influence wine colour, taste, and stability. Yeast mannoproteins can combine with anthocyanins and tannins in wine. The final result will be a wine with more body, better mouthfeel and with an increased resistance against oxidation. ☆ Increased growth of malolactic bacteria: Malolactic fermentation consists of the conversion of L-malate to L-lactate and carbon dioxide, and plays an important role in winemaking . Yeast mannoproteins have been associated with stimulation of malolactic bacteria growth in wine. ☆ Prevention of haze: Haze is a common problem in white wines, caused by the slow denaturation and flocculation of grape proteins. Yeast mannoproteins can promote the stability of wine, reduce the visible haziness by decreasing the particle size of the haze.
Applications ☆ Dosage: usage 100-300mg/L wine; ☆ Usage: Dilute in four times its weight of water or juice. Add to the must at the beginning of fermentation or add to the wine before filtration. ☆ Packaging:Yeast mannoprotein is supplied in 5 kg sealed plastic bags. ☆ Store in a dry environment below 25°C.
More about Brewing
Angel can provide brewing yeasts, ingredients and related technical services for the production of wine, beer, and other brewing liquor. All our products are natural, safe, and of high quality. With the current energy shortages around the world, the production of fuel ethanol through yeast fermentation has become an inevitable trend.