Descriptionsof Yeast Mannoprotein:
1. Yeast mannoprotein can increase the content of mannoprotein while be used inwinemaking process; and it can improve the flavor and configuration of wines.
2. Appearance: powder;
3. Color: yellow or light yellow;
4. Smell: the smell of cell wall;
5. Solubility: Good;
6. Protein: <25%;
7. Polysaccharides: > 60%;
8. Moisture: < 6%;
9. Ash: < 9%.

Features ofFunctions of Yeast Mannoprotein:
1. While used in grape wines, the yeast mannoprotein can releasemannoproteins; and it has the function of wine lees aging.
2. Combined with phenols like tannins and anthocyanin etc., our yeastmannoprotein can improve wines\' flavor, smell and color etc. (reduce the harshtaste of grape wines);
3. Protective compound will be formed to improve the stability of tartaric acidand proteins;
4. Rich in amino acid, vitamins and minerals, which are helpful for the yeasts\'growing and metabolism; and our yeast mannoprotein is also helpful forMalolactic Fermentation during winemaking process.

Usage andSpecifications of Yeast Mannoprotein:
1. Usage:Dissolve yeast mannoproteins in 10 times weight grape wine or grape juice; mixthem well and then add to fermentation vessels.
2. Dosage: 200--300ppm/L;
3. Packaging: 500g20bags in each carton;
4. Shelf life: 24months in room temperature (keep away from direct sun and moisture)