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Yeast Mannoproteins in Red Winemaking

Mannoproteins provide natural stabilization of wine proteins and tartrates and can have a positive contribution to a wine's mouthfeel.
Apr 2012 Issue of Wine Business Monthly
The use of commercial mannoproteins is on the rise. Not only do they provide natural stabilization of wine proteins and tartrates, but more importantly, they can have a positive contribution to a wine’s mouthfeel. But why add commercial mannoproteins when a carefully selected yeast itself can release them naturally during alcoholic fermentation? This is the question that a team of Spanish researchers asked in the article, “Yeast mannoproteins in red winemaking: Effect on polysacchari...
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