After three years of testing, results appear to showthat using this new mannoprotein solution noticeably improves the organoleptic qualities, freshness and balance of sparkling wines, as well as producing higher-quality bubbles.
Today’s sparkling wine producers seek to make wines that stand out in a very demanding market. One challenge is that the organoleptic qualities of sparkling wine can be reduced by the natural ageing process during storage.
To address this, Oenobrands, in collaboration with the specialist mannoprotein manufacturer DSM Food Specialties, has launched Final touch® POP. This unique liquid mannoprotein-based innovation is specially formulated to improve the quality of sparkling wines.
Final touch® POP consists of mannoproteins, whose colloidal action extends the optimum shelf-life of sparkling wines. Wine treated with Final touch® POP has noticeably improved organoleptic qualities, is fresher and more elegantly balanced, and has higher-quality bubbles.
The results from three years of intensive tests carried out in Italy have clearly demonstrated the positive impact of Final touch® POP on the colloidal balance and aromatic expression of sparkling wines. Final touch® POP increases aromatic intensity and suppleness from the moment it is added to the wine and maintains these qualities in the long term. Wines treated with Final touch® POP have a longer shelf-life and improved aromatic freshness: minerality and fermentation aromas are preserved, while oxidative aromatic compounds are attenuated.
Final touch® POP can be added after the second fermentation immediately before bottling (Charmat method), or in the dosage of liqueur added after disgorging (traditional method) at a rate of 20–40 ml/hl (the rate varies according to the desired results and the technological parameters). This product will be available from December 2014, sold in 1 and 5 litres containers.