{"id":89503,"date":"2018-03-12T12:25:39","date_gmt":"2022-11-04T16:52:48","guid":{"rendered":"https:\/\/staging.agrovin.com\/uncategorized\/arome-handle\/"},"modified":"2022-11-06T16:25:58","modified_gmt":"2022-11-06T15:25:58","slug":"mano-arome","status":"publish","type":"product","link":"https:\/\/agrovin.com\/en\/products-oenology\/polysaccharides-and-mannoproteins\/mano-arome\/","title":{"rendered":"MANNO AROME"},"content":{"rendered":"<h3>CHARACTERISTICS<\/h3>\n<p>It is a preparation based on yeast bark and ellagic tannin from selected oak trees. The combination of mannoproteins with noble wood tannins confers a double aromatic and structuring action on the sensory qualities of red wines.<\/p>\n<p>Yeast hulls are a source of polysaccharides and mannoproteins that participate in the colloidal protection of the polyphenolic fraction, avoiding precipitation of coloring matter.<\/p>\n<p>They also contribute to the sensory characteristics of the wine, polishing aggressive tannins, reducing astringency and increasing the sensations of body and volume in the mouth.<\/p>\n<p>The contribution of ellagic oak tannin increases the sensory quality of the wine, providing elegant notes of vanilla, caramel and chocolate.<\/p>\n<p>In addition, oak tannins improve color stability and evolution over time. They also offer antioxidant protection at the onset of maceration.<\/p>\n<h3>APPLICATION<\/h3>\n<p>In those vinifications where an increase in aromatic complexity is desired with characteristic toasted oak descriptors (chocolate, vanilla, caramel, nuts), stability of coloring matter and greater tannic softness.<\/p>\n<p>Properties:<\/p>\n<ul>\n<li>Aromas of oak with characteristic descriptors (caramel latte, nuts, toast, chocolate, vanilla) with great integration into the wine as a whole. -It emphasizes varietal and fruity notes.<\/li>\n<li>Reduces sensations of astringency and greenness.<\/li>\n<li>Increased volume and structure of the wine.<\/li>\n<li>Stabilizes color.<\/li>\n<li>Detoxifying action.<\/li>\n<\/ul>\n<p>The application of Manno Arome is recommended at the beginning of maceration so that the formation of polysaccharide-coloring fraction complexes begins as soon as possible, ensuring the properties of volume and structure in the mouth and the integration of the characteristic oak aromas.<\/p>\n<h3>DOSAGE<\/h3>\n<div class=\"page\" title=\"Page 2\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Must 20-50 g\/hl<\/p>\n<p>Maximum authorized dose 53.3 g\/hl<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Manno Arome provides characteristic notes of toasted oak, increasing the aromatic complexity and structure of the 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