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