Nutrient for OptiMUM RED red wines 1 kg

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Rich in polysaccharides, mannoproteins, highly soluble yeast autolyzate capable of integrating reactive polyphenols (anthocyanins and tannins). This stabilizes the color of red wines and reduces the astringent, bitter taste. It improves color and color stability, reduces tannin aggressiveness, increases flavor complexity and mouth-filling sensation.

Reactive polysaccharides introduced with Optimum-RED as early as possible, after berry crushing, immediately react with the anthocyanins released from the berry skin, the grape's own tannins and the tannins added for stabilization purposes. This is how stable colloids with a positive effect on wine quality are formed. It can also be used in the wine state to reduce the tannin aggressiveness and acidity of the wine and to improve the fullness (moutfeel). In such cases, however, it is more useful to use our MANNOLEES mannoprotein concentrate.

Optimum-RED® is more soluble than Opti-RED®, and due to its higher mannoprotein content, the effect of increasing fullness and roundness is stronger.

The formation process of stable, soluble polyphenol-yeast mannoprotein complexes has been published in full detail these days (Mekoue et al., 2016) sense of taste

Attention! Wine treatment materials require professional expertise. In any case, read the description of the treatment material(s) or ask an expert. You can find the descriptions under the wine material descriptions tab. Descriptions not included on the website will be sent by email or post upon request. The statutory warranty and the guarantee do not cover damage resulting from improper use.