Pinnacle Absolute MP
Pinnacle Absolute MP is a pure soluble yeast mannoproteins.
Product families
- Oenology
Other characteristics
- Functions
- Yeast Nutrient
- Ingredient Name
- Mannoproteins
- Dosage
1-5 g/hL. We recommend you fine-tune the dosage with a lab scale test. Maximum dosage allowed by EU: 20 g/hL.
- Markets
- Food & Nutrition
- PACKAGING
- 500g plastic can
- Shelf LIfe
- Two years from date of manufacture.
- Application
• Pinnacle Absolute MP is a solution to improve mouthfeel and complexity of white and red wines aged in oak or stainless steel.; • Pinnacle Absolute MP contributes to protein and tartaric stabilization of the wine.; • Pinnacle Absolute MP has an immediate and obvious sensorial effect, improving mouthfeel and flavor of the wine.; • Requires 12 to 48 hours (depending on temperature) to be 100% dissolved into wine, ready for bottling.
- Formulation
Purified mannoproteins from specific yeast* cell walls (*Saccharomyces cerevisiae).
- Ingredient
- Mannoproteins
- Packaging Type
- Cans
- Characteristic
• Pinnacle Absolute MP is a pure yeast mannoprotein extracted from yeast cell walls and is completely soluble.. • Pinnacle Absolute MP has a clear smoothing effect by reducing astringency of aggressive grape and wood tannins.
- Storage Condition
Store the product in a fresh, dry, well ventilated room.
- Use Instructions
Use Pinnacle Absolute MP at least 48 hours before bottling. Pinnacle Absolute MP does not require any rehydration. Its granulated form allows a direct addition into the wine.
- Scientific background
Yeast mannoproteins are polysaccharides (glycoproteins) located in the external layer of the yeast cell wall and composed of about 20% protein and 80% D-mannose. Mannoprotein smoothing effect can be explained by interactions between mannoproteins and polyphenols but also between mannoproteins and salivary proteins.
- Food Ingredients Functions
- Yeast Nutrient
- Food and Nutrition Applications
- Wine
Technical data
Table 1 of 2
12 rows| Characteristic | Value | Unit |
|---|---|---|
| Fe | Max 30 | ppm |
| Glucan | max. 15 | % |
| Hg | Max 0.15 | ppm |
| I.F. | Pass Test | — |
| Mannan | Min 40 | % |
| Pb | Max 5 | ppm |
| pH Value (Solution5%) | 4.0 – 6.0 | — |
| Total Nitrogen | 0.5 – 7.5 | % |
| Ash Content | max. 8 | % |
| Moisture Content | max. 15 | % |
| Arsenic Content | max. 1 | ppm |
| Cadmium Content | max. 0.5 | ppm |
Table 2 of 2
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Coliforms | Max 10 | CFU/g |
| E.Coli ( 1g) | not detected | — |
| Lactic Bacteria | Max 104 | CFU/g |
| Mold | Max 50 | CFU/g |
| Salmonella (25g) | not detected | — |
| Staphylococci ( 1g) | not detected | — |
| Total Aerobic Count | Max 104 | CFU/g |
| Viable Yeast Count | Max 100 | CFU/g |
