Final touch GUSTO
Final touch GUSTO
Mannoproteins solution for making perfect red wines.
PURPOSE
The unique properties of the yeast-derived mannoproteins in Final touch® GUSTO help optimise the tannin structure of red wines. They contain specific components that bind to tannins, improving texture, rounding the palate and reducing astringency. Final touch GUSTO also enhances aromatic intensity.
Application
Final touch GUSTO acts instantly and its benefits are long-lasting.
- In red wines, it improves tannin quality and overall balance.
- In No and low alcohol wines (NoLow), in combination with Final touch POP, it can help reinforce volume and roundness, allowing a reduction in added sugar and decreasing perceived astringency.
The mannoproteins in Final touch GUSTO also contribute to tartrate stabilisation. Laboratory stability tests must nonetheless be carried out beforehand.
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Science and Technology
Tasting 4 months after addition of Final touch GUSTO at 5 mL/hL (France/INRAe Pech Rouge). *** p < 0.005, ** p < 0.15.
Wines with and without Final touch GUSTO (5 mL/hL).
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
Final touch GUSTO is soluble and can therefore be added directly to wine or NoLow wines after dealcoholisation, at 10–40 mL/hL.
Usage
Final touch GUSTO can be used synergistically with Final touch POP and Final touch TONIC.
Final touch GUSTO retains its properties and works in perfect synergy with the most commonly used additives. A compatibility list is available on request.
Packaging
Packaged in 1-litre containers.
Composition
Final touch GUSTO is a specific mannoprotein fraction extracted from the Saccharomyces cerevisiae yeast and preserved in liquid form.
Final touch GUSTO contains sulfites (≥ 1.5 g/L).
Storage
Store in a dry place (10–15 °C).
Once opened, keep between 5 and 10 °C and use within 4 weeks.
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