ULTIMA SOFT 

Mannoprotein-gum arabic blend for colloidal protection at bottling
IOC ULTIMA SOFT™ is used to stabilize colloids and can improve wine balance.

• White wines appear softer with enhanced body, added length, and lower levels of astringency
• Red wines appear to have more fruity aromas and a rounder, fuller mid-palate
• Fully soluble and can be added 24-72 hours before bottling
• If filtering the wine post addition, ensure there will be no negative impact on filtration throughput
• Unique blend of mannoproteins and gum arabic

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Stage of Winemaking: Pre-bottling
Requires Racking: No
Impact: Balancing and softening
Format: Powder
Frequently used in: whites, rosés, fruit wines, cider

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Recommended Dosage: Bench trials recommended

• Wine 150–300 ppm (15–30 g/hL) (1.25–2.5 lb/1000 gal)

Usage: ULTIMA SOFT should be the last commercial product added to the wine before bottling and should only be added after final blending, protein stabilization, fining, and pre-filtration (DE, lenticular, or sheet) are complete. Dissolve ULTIMA SOFT in 10 times its weight of water or wine. Add to wine 24-72 hours prior to bottling. ULTIMA SOFT can pass through final membrane filters (0.45 μm) found on most bottling lines, though filtration is not required when using ULTIMA SOFT.

Note: ULTIMA SOFT can pass through a 0.2 μm nominal crossflow filter.

Storage: Dated expiration. Store in a dry, well-ventilated environment with temperatures less than 25°C (77°F). After opening, close the sachet properly and keep it free from air and humidity. Once opened, use within one month. Once prepared, the preparation must be used that day.