SpringCell Manno is a yeast polysaccharide product giving roundness and mouth-feel directly to the wine.
- Supplies mannoproteins and other polysaccharides, the noblest part of the lees, directly available to the wine.
- Recommended for barrel ages wines in addition or replacement of lees.
- Polysaccharides can coat the most astringent tannins to attenuate the hardness and bring roundness to the wine.
Application: Can be added during primary fermentation or the end of fermentation.
Packaging: 500 gram packet.
Recommended Dosage: 1.5 – 2.5 lb/1,000 gal.; 20 – 30 g/hL.