FINAL TOUCH POP™
Stabilizes bubbles, colloids, and aromas in sparkling wines
FINAL TOUCH POP™ is a special preparation of liquid mannoproteins that can contribute to colloidal stability. Although initially developed for sparkling wine, it does well in both still and sparkling wines.

• Helps improve bubble quality and bubble persistence
• Preserves freshness, elegance, and balance
• Wines are more aromatically intense
• Fully soluble and can be added 24-72 hours prior to bottling. It can be added directly to the wine (still or sparkling) or to the dosage of liqueur after disgorging (traditional method)

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Stage of winemaking: Pre-bottling
Requires racking: No
Impact: Confers colloidal stability and improves wine quality
Format: Liquid
Frequently used in: sparkling wines, cider

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Recommended Dosage – Bench trials recommended

• Wine 200-400 ppm (20-40 mL/hL) (0.75-1.5 L/1000gal)

Usage: FINAL TOUCH POP is completely soluble and should be added to sparkling wines after the second fermentation just prior to bottling (Charmat method), or to the dosage of liqueur after disgorging (traditional method). 
FINAL touch POP can pass through final membrane filters (0.45 um) found on most bottling lines, though filtration is not required after adding FINAL touch POP.
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Once opened keep tightly sealed and use within two weeks.