FINAL TOUCH GUSTO™

Improves roundness and smoothness and can contribute to colloidal stability

FINAL TOUCH GUSTO™ improves roundness and smoothness and can contribute to colloidal stability.

• Astringency is reduced and the wine is smoother and rounder
• Aroma intensity, freshness, and fruitiness are increased
• Completely soluble and can be added prior to final filtration
• Special preparation of liquid mannoproteins

---

Stage of winemaking: Pre-bottling
Requires racking: No
Impact: Confers colloidal stability and improves wine quality
Format: Liquid
Frequently used in: reds

---

Recommended Dosage – Bench trials recommended

• Wine 100-400 ppm (10-40 mL/hL) (0.38-1.5 L/1000gal)

Usage: FINAL TOUCH GUSTO should be the last commercial product added to the wine before bottling. Add after final blending, protein stabilization, fining, and pre-filtration (DE, lenticular, or sheet). Add to wine 24-72 hours prior to bottling. FINAL TOUCH GUSTO can pass through final membrane filters (0.45 μm) found on most bottling lines, though filtration is not required when using FINAL TOUCH GUSTO.

Note: FINAL TOUCH GUSTO can pass through a 0.2 μm nominal crossflow filter.
For optimal aroma protection, we recommend protecting wine against oxidation during the preparation and bottling stages.

Storage: Dated expiration. Store in a cool, dry, odor-free environment. Once opened keep tightly sealed and use within two weeks.