{"id":87922,"date":"2021-06-14T08:38:41","date_gmt":"2022-11-04T08:18:09","guid":{"rendered":"https:\/\/staging.agrovin.com\/uncategorized\/mannoplus-nd\/"},"modified":"2024-10-28T19:42:23","modified_gmt":"2024-10-28T17:42:23","slug":"mannoplus-nd","status":"publish","type":"product","link":"https:\/\/agrovin.com\/en\/products-oenology\/polysaccharides-and-mannoproteins\/mannoplus-nd\/","title":{"rendered":"MANNOPLUS ND"},"content":{"rendered":"<h3>Features<\/h3>\n<p>MannoPLUS ND is a purified mannoprotein, in liquid form, prepared for direct application in wine.<\/p>\n<ul>\n<li>It contributes to the sensory characteristics of the wine, providing density, unctuousness and body.<\/li>\n<li>It polishes aggressive tannins, reducing astringency. Lime the excessive tannicity of the wood.<\/li>\n<li>Restores acid balance by increasing positive mouthfeel.<\/li>\n<li>Improves tartaric stability, preventing crystallization of tartaric acid salts. Improves protein stability.<\/li>\n<li>Improves color stability, by formation of protective colloids and stable complexes with tannins.<br \/>\nIn the second fermentation: increase of volume in the mouth and persistence of the foam.<br \/>\nDue to the organoleptic intervention of the mannoproteins, it provides smoothness and considerably increases the sensation<br \/>\nvolume in the mouth. It does not contribute any additional aromatic register to the wine.<\/li>\n<\/ul>\n<h3>Application<\/h3>\n<p>For white and red wines. Application on finished wine, last treatment before bottling. For wines to be filtered: Mannoplus ND is added at least 24 hours before the last filtration. Mannoplus ND hardly increases the clogging rate of well-prepared wines. Microfiltration after treatment is unnecessary.<\/p>\n<p>It is recommended to know the clogging index before passing the wine through microfiltration. For wines not to be filtered: add Mannoplus ND 24<br \/>\nhours before bottling. Once the wine has been added, it can be conveniently sulfited and bottled. For sparkling wines: Application together with the expedition liqueur.<\/p>\n<h3>DOSAGE<\/h3>\n<div class=\"page\" title=\"Page 2\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Red wine: <span style=\"font-size: 16px;\">25-75 ml\/hl<\/span><\/p>\n<\/div>\n<\/div>\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>White wine: <span style=\"font-size: 16px;\">10-50 ml\/hl<\/span><\/p>\n<\/div>\n<\/div>\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Sparkling wine: <span style=\"font-size: 16px;\">10-50 ml\/hl<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<h5>STYLE OF WINE:<\/h5>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-4976 lazyloaded\" src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2018\/03\/blanco.png\" alt=\"\" width=\"50\" height=\"44\" data-src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2018\/03\/blanco.png\" \/><img decoding=\"async\" class=\"alignnone size-full wp-image-4979 lazyloaded\" src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2018\/03\/rosado.png\" alt=\"\" width=\"50\" height=\"44\" data-src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2018\/03\/rosado.png\" \/><img decoding=\"async\" class=\"alignnone size-full wp-image-4980 lazyloaded\" src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2018\/03\/tinto.png\" alt=\"\" width=\"50\" height=\"44\" data-src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2018\/03\/tinto.png\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4975 lazyloaded\" src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2018\/03\/barrica.png\" alt=\"\" width=\"50\" height=\"44\" data-src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2018\/03\/barrica.png\" \/><\/p>\n<h5>CHARACTERISTICS:<\/h5>\n<p>Purified mannoprotein, in liquid form, prepared for direct application in wine.<\/p>\n<p>It contributes to the sensory characteristics of the wine, providing density, unctuousness and body.<\/p>\n<p>Restores acid balance.<\/p>\n<p>Improves tartaric, protein and color stability.<\/p>\n<p>In the second fermentation: increase of volume in the mouth and persistence of the foam.<\/p>\n","protected":false},"featured_media":50511,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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