1results about How to "Improve astringency" patented technology

This application discloses a method for preserving the aroma and optimizing the bubbles in prickly pear sparkling wine using mannoprotein. During the secondary fermentation stage of the prickly pear sparkling wine, mannoprotein is added to the fermentation system at an amount of 200-600 mg / L. This application addresses the problems of monotonous aroma and poor bubble quality in existing prickly pear sparkling wines.