New Article: Winemaking Mannoproteins 101 Why Mannoproteins? Traditional lees stirring releases a broad range of mannoproteins from yeast cell walls, many of which can influence wine quality. While their primary function is to support colloidal stability, many winemakers also report additional benefits, such as improved mouthfeel and other enhanced sensory attributes. Selected mannoprotein preparations deliver this effect with greater precision. Selective & Targeted Unlike natural lees aging, purified mannoproteins are isolated for specific colloidal stabilizing benefits. Effective & Practical It can be added at specific stages without the need for extended aging or frequent stirring. Consistent & Controlled Provide reliable results without the variability of prolonged lees contact. READ THE FULL ARTICLE Featured Mannoproteins CLARISTAR® is a specialized mannoprotein for cold stability that prevents tartrate precipitation without refrigeration. FINAL TOUCH P

New Bench Trial Kits: Wine Improvement & Aging and Wine Finishing By popular demand, we are excited to introduce two new bench trial kits that include a selection of tannins, mannoproteins, and more. The two kits are organized by winemaking stage to ensure product contact times are compatible with your production. Improvement & Aging Kit This bench trial kit contains a selection of tannins from our portfolio that can help improve aroma and structure after fermentation or during aging. Shop Now Finishing Kit This bench trial kit contains a selection of mannoproteins and tannins that can be used 24-72 hours prior to bottling for last-minute adjustments. Shop Now