Mannoproteins are polysaccharides released from yeast cells during fermentation. They can also be released through autolysis during lees aging.

Their release is considered beneficial and can be improved by slightly higher fermentation temperatures. They offer 4 main benefits:

  •  Mannoproteins can interact with aromas compounds and thus potentially change the sensory properties of a wine.
  • They have the potential to protect white and rosé wines from protein haze.
  • They can promote tartrate stability.
  • It is thought that they can bind with tannins to reduce astringency and improve mouthfeel.

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