Antonie van Leeuwenhoek

, Volume 89, Issue 3–4, pp 417–422

Enological functions of parietal yeast mannoproteins


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


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.


Adsorption of ochratoxin A Aging on fine lees Flor sherry type products Parietal yeast mannoproteins Phenolic compounds Prevention of haze 

Copyright information

© Springer Science+Business Media, Inc. 2006

Authors and Affiliations

  1. 1.Department of Agro-Forestry and Environmental Sciences and TechnologiesMediterranea University of Reggio CalabriaGallina, Piazza San Francesco 7Reggio CalabriaItaly

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