Two years of intensive trials have revealed that this new mannoprotein perceptibly improves and sustains the freshness of white and rosé wines, preserving them from oxidation. Aroma analyses were performed at intervals during the storage period of wines, and the stability in aroma and freshness was markedly noticeable.

A concern for many winemakers is the continual loss of varietal aromas and fermentation esters that occurs as white and rosé wines age. This is due to the gradual oxidation of aromatic compounds over time and is sometimes also accompanied by a color change.

To address this problem, Oenobrands has developed Final touch TONIC, an innovative liquid mannoprotein-based product specially formulated to preserve the aromatic freshness of white and rosé wines and to delay the onset of oxidation. The efficacy of Final touch TONIC is due to a mannoprotein fraction extracted from a specific strain of Saccharomyces cerevisiae, which has been selected for the powerful protective colloid properties of its mannoproteins.

The benefits of using Final touch TONIC have been confirmed during two years of intensive trials in France and Germany. These studies found that the product resulted in white and rosé wines with greater freshness and less oxidative aromas, as well as improved aromatic intensity and organoleptic qualities. When tested over time, these effects proved to be lasting.

Final touch TONIC is added immediately before bottling at a dosage of 20–40 ml/hl (the dosage varies depending on the desired results and the technological parameters). The product is sold in 1 L or 5 L canisters and is available since February 2016.

The following sensory profiles illustrate the benefits obtained by adding Final touch TONIC to rosé wines. Two types of rosé wines were chosen: those made with ‘amylic’ or ‘thiol’ production methods. Half of the wines of each type were treated with 30ml/hl of Final touch TONIC and then tasted after 10 months to compare the control group wines to those treated with Final touch TONIC.

Figure 1: Sensory profile of a 10-month rosé wine made using an ‘amylic’ method. The wine treated with Final touch TONIC tasted fruitier, fresher, more aromatic and less bitter.

Figure 1: Sensory profile of a 10-month rosé wine made using an ‘amylic’ method. The wine treated with Final touch TONIC tasted fruitier, fresher, more aromatic and less bitter.

 

Figure 2: Sensory profile of a 10-month rosé wine made using a ‘thiol’ method. The wine treated with Final touch TONIC had more aromatic intensity (citrus fruit), freshness and minerality, with less acidity.

Figure 2: Sensory profile of a 10-month rosé wine made using a ‘thiol’ method. The wine treated with Final touch TONIC had more aromatic intensity (citrus fruit), freshness and minerality, with less acidity.

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