Antonie van Leeuwenhoek

, Volume 89, Issue 3, pp 417–422

Enological functions of parietal yeast mannoproteins

Authors

    • Department of Agro-Forestry and Environmental Sciences and TechnologiesMediterranea University of Reggio Calabria
Article

DOI: 10.1007/s10482-005-9050-x

Cite this article as:
Caridi, A. Antonie Van Leeuwenhoek (2006) 89: 417. doi:10.1007/s10482-005-9050-x

Abstract

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 specific yeast strain and the nutritional conditions. The following enological functions of parietal yeast mannoproteins have been described: (a) adsorption of ochratoxin A; (b) combination with phenolic compounds; (c) increased growth of malolactic bacteria; (d) inhibition of tartrate salt crystallization; (e) interaction with flor wines; (f) prevention of haze; (g) reinforcement of aromatic components; (h) wine enrichment during aging on fine lees; (i) yeast flocculation and autolysis in sparkling wines. Further discoveries related to their enological functions are foreseeable. Yeast-derived mannoproteins may well induce chemical, sensorial and health benefits, thus greatly improving wine quality.

Keywords

Adsorption of ochratoxin AAging on fine leesFlor sherry type productsParietal yeast mannoproteinsPhenolic compoundsPrevention of haze

Copyright information

© Springer Science+Business Media, Inc. 2006