Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan

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Mekoue Nguela , Julie; Poncet-Legrand , Celine; Sieczkowski , N.; Vernhet , Aude;
(2016)
  • Publisher: Elsevier
  • Related identifiers: doi: 10.1016/j.foodchem.2016.04.050
  • Subject: polymerization | red wine | [SDV.BV]Life Sciences [q-bio]/Vegetal Biology | Vegetal Biology | interaction;ITC;DLS;yeast protein extract;mannoproteins;β-glucans;grape and wine polyphenols | vinification | Biologie végétale | levure de vinification | tanin | vin rouge | ITC | wine yeast | [ SDV.BV ] Life Sciences [q-bio]/Vegetal Biology | polyphénol | yeast protein extract | oenologie | DLS | tannin | polymérisation | mannoproteins | grape and wine polyphenols | interaction | β-glucans
    mesheuropmc: carbohydrates (lipids) | food and beverages

Accepted Manuscript; At present, there is a great interest in enology for yeast derived products to replace aging on lees in winemaking or as an alternative for wine fining. These are yeast protein extracts (YPE), cell walls and mannoproteins. Our aim was to further und... View more
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