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SpringCell Manno is a yeast polysaccharide product giving roundness and mouth-feel directly to the wine.

Supplies mannoproteins and other polysaccharides, the noblest part of the lees, directly available to the wine.

Recommended for barrel aged wines in addition or replacement of lees.

Polysaccharides can coat the most astringent tannins to attenuate the hardness and bring roundness to the wine.

Application: Can be added during primary fermentation or the end of fermentation.

Packaging: 500 gram packet.

Recommended Dosage: 1.5 – 2.5 lb/1,000 gal. 20 – 30 g/hL.