Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: Their release during fermentation and lees contact and a proposal for their mechanism of action

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 8, 2000, Pages 3098-3105

  Dupin, I V S ^a,b,c   McKinnon, B M ^a,b,d   Ryan, C ^a,b,e   Boulay, M ^a,f   Markides, A J ^b   Jones, G P ^b   Williams, P J ^a   Waters, E J ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF ADELAIDE   (Australia)

^c Dienstleistungszentrum Landlicher Raum DLR   (Germany)

^d Orlando Wyndham   (Australia)

^e CA Henschke and Co   (Australia)

^f UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Autolysis; Fermentation; Haze protective material; Mannoprotein release; Wine protein haze; Yeast cell wall

Indexed keywords

BETA-D-FRUCTOFURANOSIDASE; GLYCOSIDASE; MANNOPROTEINS; MEMBRANE PROTEIN; PROTEIN DERIVATIVE;

ARTICLE; AUTOLYSIS; FERMENTATION; FOOD HANDLING; KINETICS; METABOLISM; NONHUMAN; PROTEIN ANALYSIS; SACCHAROMYCES CEREVISIAE; WINE;

BETA-FRUCTOFURANOSIDASE; FERMENTATION; FOOD HANDLING; GLYCOSIDE HYDROLASES; KINETICS; MEMBRANE GLYCOPROTEINS; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 0033862863     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0002443     Document Type: Article

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