Mannoproteins are components of yeast cell walls and are released during alcoholic fermentation and aging. Mannoproteins are known to confer potassium tartrate and protein stability, reduce astringency, improve color, and improve wine texture, softness, and roundness. The mannoproteins of different Saccharomyces strains vary in composition and molecular weight, which affects their properties in wine. Even though the mannoprotein products in our portfolio have the same basic composition and all confer colloidal stability, they all have unique secondary impacts based on the strains they were prepared from. Join us for this tasting session where you can experience how the Final Touch® mannoproteins can positively impact wine quality.