Stabilizing agents

Mannoproteins are naturally-occurring stabilizing agents in wine. They are released as a result of the process of hydrolysis of yeast cell walls and improve the organoleptic characteristics of wine. The use of tartaric stabilizing mannoproteins in enology stabilizes aromatic compounds, improves color stability, increases perceived smoothness, and inhibits protein and tartaric precipitation in white, red, and rosé wines.

EnartisStab CLK+

EnartisStab CLK+ has a new formulation where mannoproteins’ efficiency is reinforced by KPA tartrate stabilization. […]

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  • Vegan


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