Well, we are finishing the semester and this maybe it’s the last post in this blog.

Today I will write about my experience using blog in the English class. First of all, I think writing the blog was a nice experience; on the other hand, it was a good chance to practicing writing, because the teacher check the posts; and sometimes, when I was writing the post I have fun doing it xD, and other times was not fun because sometimes it’s difficult to think about what to write and develop an idea.

Maybe, I don’t have a perfect writing, but after doing the posts, I’m more confidence, because I can write without searching at the internet how to do it, and my vocabulary it’s more wide now. I like to include in the future, some more interaction between de students, not only the posts, maybe chat online in the presence of teacher to improve at writing. And I would like to write about anime, my cat, series, manga, asian culture, Idols, music and all the stuff I like or funny things. But well, I liked to write the posts in general, and I don’t know if I will continue doing it.

Hello! When I think about my future, sometimes I imagined me working in another country. Well I made fun of this, because I said always, that I will work like Enologist in Korea or Japan. But the true is that I want to live there not only for a few months. The culture is so awesome in these countries (Korea and Japan), the food is so different from Chile, and they use a lot of fish and vegetables. 

The cities are technological, the places are so diverse; like cat cafés in Korea and Japan, where you can drink a cup of coffee, while you pet a cat; or Akihabara in Japan, the Idol city where you can find a lot of Idol and anime stuff. The temples are so pretty, the legends are so fantastic too. I will love to live there and meet people but I have to learn Korean and Japanese, because they are not good in English. These countries are lacking and don't recognized in the area of Enology, but I don’t care!

Yeast Mannoproteins

Hello!

Today, I'm going to write about an article called ''Mannoproteins - How are they used in winemaking?''. We found the mannoproteins in cell walls of yeasts, the link between mannoses (main component of mannoproteins) form the structure of this protein; Mannoproteins are released during yeast alcoholic fermentation and during yeast autolysis. The mannoproteins are very important to winemaking, because they have beneficial properties to wine; like tartrate stabilization, color stabilization, protein haze and mouthfeel characteristics.

Why this article is helpful? It’s helpful because talk about the importance of mannoproteins in tartrate stabilization; if we not stabilized the wine, it will appear crystals, a visual defect in wine. So thanks to mannoproteins what inhibited the formation of crystal nuclei, preventing the crystal formation, we can skip cold stabilization (sensory impacts are avoided).

Currently, the mannoproteins are my theme in thesis for MS, so they are very important to me and to the winemaking industry, because they have a lot of beneficial effects to wine, not only the effects quoted here.

http://www.vintessential.com.au/resources/articles/mannoproteins-how-are-they-used-in-winemaking.html