MANNOSTAB®, NATURAL STABILITY FOR WINES

 

 

Our 10 years of research on mannoproteins have just been rewarded by the Gold Innovation Trophy at the 2006 Vinitech.

 

Our research led us to the isolation, identification and extraction of a macromolecule which revolutionizes the tartaric stabilization of red, rosé or white wines. The MP40^TM macromolecule, which trade name is Mannostab®, is the only mannoprotein naturally present in wines with a tartaric stabilization property.

 

Mannostab® is the first natural treatment for tartaric stability of wines based on the inhibition of the potassium bitartrate crystallization. It preserves all of the organoleptic characteristics of wines.

 

Based on this research, The European Regulation authorized on Dec. 20th, 2005, after the OIV, the addition of mannoproteins to ensure the tartaric and protein stability of wines.

 

The development of a production facility dedicated to mannoproteins is in process. The Mannostab® treatment is to be available to the industry in June 2007.

 

More information: consult the product data sheet of Mannostab®

 

Keep a close eye on this information space!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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