First result of tartaric stabilization by adding mannoproteins (Mannostab™)
Some mannoproteins which are extracted by enzymatic hydrolysis of yeast's cell wall with the aid of commercial preparation composed with beta-glucanases (Glucanex™) inhihits the tartaric acid's salt breakdown in model solution as well as in wines for an addition between 10 and 25 g/hl. On...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1997-03-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1092 |