{"id":90015,"date":"2018-03-12T12:19:53","date_gmt":"2022-11-05T07:57:39","guid":{"rendered":"https:\/\/staging.agrovin.com\/uncategorized\/mannocrom\/"},"modified":"2022-11-06T16:46:37","modified_gmt":"2022-11-06T15:46:37","slug":"manocrom","status":"publish","type":"product","link":"https:\/\/agrovin.com\/en\/products-oenology\/polysaccharides-and-mannoproteins\/manocrom\/","title":{"rendered":"MANNOCROM"},"content":{"rendered":"<h3>CHARACTERISTICS<\/h3>\n<ul>\n<li>Inactive yeasts are a source of polysaccharides and mannoproteins that participate in the colloidal protection of the polyphenolic fraction, avoiding precipitation of coloring matter.<\/li>\n<li>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.<\/li>\n<li>The contribution of procyanidins (proanthocyanidin tannin) reacts with the anthocyanins to form very stable bonds. Color stability and its evolution over time are improved.<\/li>\n<\/ul>\n<h3>APPLICATION<\/h3>\n<p>Production of red wines where an increase in the stability of coloring matter and greater tannic softness are desired.<\/p>\n<ul>\n<li>The presence of polysaccharides and reactive tannins during the process of extracting polyphenols from grape skins allows their early polymerization.<\/li>\n<li>Due to its inactive yeast content, Mannocrom is an excellent fermentation nutrient, providing amino acids, vitamins and minerals.<\/li>\n<\/ul>\n<p>The application of Mannocrom at the beginning of the maceration is recommended so that the formation of polysaccharide-dye fraction complexes begins as soon as possible.<\/p>\n<p>After the first phases of maceration, fewer polyphenols are available for the formation of stable complexes with polysaccharides.<\/p>\n<h3>DOSAGE<\/h3>\n<div class=\"page\" title=\"Page 2\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Must 15-35 g\/hl.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Mannocrom is a preparation based on inactivated yeasts and proanthocyanidin tannin, rich in mannoproteins with structuring and stabilizing action on the chromatic qualities of red 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