A new methodology to obtain wine yeast strains overproducing mannoproteins.


Yeast mannoproteins are highly glycosylated proteins that are covalently bound to the beta-1,3-glucan present in the yeast cell wall. Among their outstanding enological properties, yeast mannoproteins contribute to several aspects of wine quality by protecting against protein haze, reducing astringency, retaining aroma compounds and stimulating growth of… (More)
DOI: 10.1016/j.ijfoodmicro.2010.02.014