Mannoproteins have a great technological importance such as improvement of proteic and
tartaric acid stability or the stimulation of lactic acid bacteria, but their production in wine is …

Cell wall mannoproteins released by Saccharomyces cerevisiae during wine fermentation
and aging have recently attracted the attention of enologists and researchers in enology due …

Parietal yeast mannoproteins play a very important role in the overall vinification process.
Their production and release, both during winemaking and aging on lees, depends on the …

Eight non-Saccharomyces wine strains, previously selected for their ability to modulate the
final concentrations of various volatile compounds and to persist with Saccharomyces …

The exogenous application of yeast-derived mannoproteins presents many opportunities for
the improvement of wine technological and oenological properties. Their isolation from the …

Wine protein haze formation is a problem due to grape proteins aggregation during wine
storage. The cell wall components of wine yeasts, particularly high molecular weight …

The influence of initial colloid content on macromolecule production by Saccharomyces
cerevisiae during alcoholic fermentation in synthetic media was investigated. The effect of …

The structure of yeast cell wall (CW) mannoproteins (MPs) influences their impact on wine
properties. Yeast species produce a diverse range of MPs, but the link between properties …

In order to improve knowledge about the oenological characteristics of non-Saccharomyces
yeast strains, and to reconsider their contribution to wine quality, we studied the release of …

Ultrastructural changes of yeasts during aging of wine as demonstrated by thin-section
electron microscopy demonstrated two principal modifications that could affect product …