Final touch POP
Mannoprotein solutions for making perfect sparkling wines.
PURPOSE
Sparkling wine producers need to guarantee the quality of their wines throughout the marketing process in a highly demanding market.
Oenobrands, experts in oenological applications of mannoproteins, has launched Final touch® POP, a unique solution based on yeast-derived mannoproteins, particularly suited to sparkling wines.
Final touch POP enhances organoleptic qualities while preserving elegance, freshness and balance. Final touch POP preserves the aromas and minerality of wines over time. It attenuates the development of oxidative aromas (hints of very ripe fruit, nuts, and honey) and it contributes to volume, roundness and suppleness, reducing the perception of astringency.
Application
The unique properties of Final touch POP‘s yeast-derived mannoproteins contribute to the production of harmonious, fresh and elegant wines.
Final touch POP acts instantly and its benefits are long-lasting.
- In sparkling wines, it contributes to the quality and finesse of the effervescence.
- In No and Low alcohol wines (NoLow), it helps to enhance volume and roundness, reducing the amount of added sugar and limiting the perception of astringency.
The mannoproteins in Final touch POP contribute to the tartaric stabilisation of wines. However, stabilisation tests must be carried out in the laboratory beforehand.
Science and Technology
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
Final touch POP is soluble, it can be added directly to wines or NoLow wines after dealcoholisation, at a rate of 10 to 40 mL/hL.
Usage
Add to sparkling wines after the second fermentation, before bottling (Charmat method) or to the expedition liqueur (traditional method).
Final touch POP can be used in synergy with Final touch TONIC and Final touch GUSTO.
Final touch POP retains its properties and works in perfect synergy with the most used additives. A compatibility list is available on request.
Packaging
Packaged in a 1-litre container.
Composition
Final touch POP is a specific mannoprotein fraction extracted from the yeast Saccharomyces cerevisiae and preserved in liquid form.
Final touch POP contains sulfites (1.5 g/L).
Storage
Store in a dry place (10-15 °C).
Once opened, the container must be stored between 5 and 10 °C and used within 4 weeks.
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