Final touch POP consists of mannoproteins with specific properties, which contribute to wine’s colloidal balance, helping to improve its structure and giving it higher-quality bubbles.
Final touch POP improves the softness of the wine and promotes its aromatic expression and persistence. Final touch POP is in liquid form, so acts instantly and has a long-term effect.
Mannoproteins’ protective colloid properties also contribute to the tartaric stability of wine. In all cases, laboratory stabilization tests must be carried outbeforehand.
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