Impact of mannoproteins from different yeast species on wine properties

The extent to which the addition of extracted mannoproteins (MPs) improve wine properties such as mouthfeel, clarity and colour stability is a controversial topic, and conflicting results have been reported. One possible explanation for this is the diversity that exists between MPs, a prevalent cau...

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Bibliographic Details

Published in:	OENO One
Main Authors:	Carla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski, Matteo Marangon, Benoit Divol
Format:	Article
Language:	English
Published:	International Viticulture and Enology Society 2023-12-01
Subjects:	mannoproteins yeasts wine colour browning
Online Access:	https://oeno-one.eu/article/view/7711