MannoRelease®

MannoRelease® – Accelerated Sur Lie Effect Through Targeted Mannoprotein Release

MannoRelease® maximizes the release of stabilizing and sensorially relevant mannoproteins from yeast during alcoholic fermentation. The product combines specific yeast cell walls with a ß-glucanase enzyme, ensuring a significantly accelerated sur lie effect.

The enzymatic release of mannoproteins improves mouthfeel, structure, and aromatic complexity – while also increasing tartrate and protein stability.

Product Advantages

• Increased mouthfeel and body
• More structure and aromatic complexity
• Reduced astringency
• Accelerated sur lie effect
• Improved tartrate and protein stability
• Positive influence on fermentation kinetics

Suitable for

• Red wines
• Rosé wines
• White wines

Application & Dosage

• Add at the start of fermentation
• 10–30 g/100 L (max. 40 g/100 L)
• Stir into 10 times the amount of water beforehand
• Mix well for homogeneous distribution

Approved according to VO (EC) 2019/934.