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- Barbosa, Aneli Melo, et al. Show all 5 Authors
- European food research & technology 2015 v.240 no.3 pp. 499-507
- alcoholic fermentation; autolysis; beta-glucanase; cell walls; food research; polysaccharides; sugars; white wines; wine yeasts; winemaking; Brazil; Spain
- ... The autolysis of certain yeasts following alcoholic fermentation can help to stabilize wines, especially white wines, due to the action of specific cell-wall components. This process can be speeded up using glucanases, which prompt the release of macromolecules into the medium. This study evaluated the effects of mannoproteins thus released on protein stabilization in white wines. Extracts of thre ...