Protection of Wine from Protein Haze Using <i>Schizosaccharomyces japonicus</i> Polysaccharides

Protection of Wine from Protein Haze Using <i>Schizosaccharomyces japonicus</i> Polysaccharides

Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and purification of PSs from the cell wall of <i>S...

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Bibliographic Details
Main Authors: Valentina Millarini, Simone Ignesti, Sara Cappelli, Giovanni Ferraro, Alessandra Adessi, Bruno Zanoni, Emiliano Fratini, Paola Domizio
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
wine protein
wine haze
protein stability test
protein stability treatment
mannoprotein
polysaccharide
Online Access:https://www.mdpi.com/2304-8158/9/10/1407

Internet

https://www.mdpi.com/2304-8158/9/10/1407

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