Global Mannoproteins for Wine Market Strategic Research Report

Scope of the Report

The global Mannoproteins for Wine market size is predicted to grow from US$ 132 million in 2025 to US$ 179 million in 2032; it is expected to grow at a CAGR of 4.7% from 2026 to 2032.

Mannoproteins for Wine are natural macromolecular glycoproteins released from yeast cell walls during the processes of alcoholic fermentation or autolysis aging. Their primary constituents consist of 85–90% mannose and 10–15% protein. Widely utilized in winemaking, these substances effectively stabilize proteins and tartrates, soften tannins, enhance the roundness of the wine's body, and improve overall mouthfeel.

Essentially, wine-grade mannoproteins are classified as yeast derivatives within the category of winemaking aids. The upstream supply chain primarily comprises *Saccharomyces cerevisiae* yeast strains, fermentation media (such as molasses), enzymatic preparations, and extraction and purification auxiliaries. At the production stage, the process typically begins with yeast propagation and harvesting, followed by the extraction of mannoproteins from the cell walls using physicochemical or enzymatic methods; the material is then subjected to concentration, purification, and formulation into either liquid or powder forms. The midstream segment of the industry consists primarily of enterprises specializing in winemaking aids and yeast derivatives. These products significantly enhance the roundness of the wine's body and its sensory appeal, while also stabilizing color, reducing astringency, and preventing tartrate crystallization. Their application effectively improves both the maturity and sensory stability of red and white wines.

In 2025, product prices are projected to range from approximately USD 75 to 115 per kilogram, with annual sales volumes reaching the scale of hundreds of tons; the industry's gross profit margin is estimated to hover between 30% and 45%.

Global key Mannoproteins for Wine players cover Lesaffre (Fermentis), Lallemand, Laffort, Enartis, Angel Yeast, etc.

Key Questions Addressed in this Report

What is the 10-year outlook for the global Mannoproteins for Wine market?

What factors are driving Mannoproteins for Wine market growth, globally and by region?

Which technologies are poised for the fastest growth by market and region?

How do Mannoproteins for Wine market opportunities vary by end market size?

How does Mannoproteins for Wine break out by Type, by Application?

This report presents a comprehensive overview of the global Mannoproteins for Wine market, covering market size and forecast, segmentation by product type and application, competitive landscape, leading players and regional and country-level outlook.

Segment by Type

• Saccharomyces Cerevisiae
• Non-Saccharomyces

Segment by Extraction Method

• Enzymatic Extraction
• Acid Extraction
• Other

Segment by Dosage Form

• Liquid Form
• Powder Form

Segment by Application

• White Wine
• Red Wine
• Others

Who Can Use This Report?

This report is written for decision-makers who need a clear, data-backed view of the global Mannoproteins for Wine market:

• Manufacturers, suppliers and solution providers benchmarking their position and planning product, capacity and go-to-market strategy
• Distributors, channel partners and end users in White Wine, Red Wine, Others evaluating demand and sourcing options
• Investors, financial analysts and consultants assessing growth opportunities, competitive dynamics and M&A potential
• Government agencies, industry associations and research institutions tracking industry developments and policy impact