Use for the treatment of wines made from botrytized grapes. By breaking down the glucans in wines made from botrytis infected grapes, it improves clarification and filtration. MANNOZYM® exhibits a remarkable lysogenic action on the yeast cell walls that increases the presence of the cellular yeast constituents, especially mannoproteins during ageing on lees thus reducing the battonage and time required for autolysis. In sparkling wines mannoproteins can improve mouthfeel and mousse retention.
Dose: 0.5-4 g/hL