• » Infowine Premium
  • » Innovative methods of extracting mannoproteins from lees and accelerating autolysis
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

Innovative methods of extracting mannoproteins from lees and accelerating autolysis

Alberto De Iseppi, University of Padua; Antonio Morata, Polytechnic University of Madrid (UPM)

Innovative methods of extracting mannoproteins from lees and accelerating autolysis

Alberto De Iseppi of the University of Padua presents a study that aims to exploit one of the least valued by-products of winemaking: the lees of wine yeast. In his work entitled “Mannoprotein extracts from lees: characterization and impact on wine properties,” he develops efficient and food-compatible methods for the extraction of yeast mannoproteins. This is a circular approach that can improve the economic and environmental sustainability of the wine chain through the recovery of one of the main by-products of winemaking, lees, for the production of one of the most interesting additives, mannoproteins.

Another interesting work related to this theme is that of Antonio Morata of the Universidad Politécnica de Madrid (UPM). Recognizing that aging on the lees is a powerful technique for protecting varietal aromas and color, and that it is also used to soften tannins and increase and improve the body and structure of the wine, there is a new way to speed up the autolysis of the wine.  In his work entitled “Using ultrasound to accelerate aging on the lees of red wines,” Morata shows how to achieve yeast autolysis in minutes, a process that usually takes from 7-12 months, using ultrasound technology.

Video of the works presented at the Enoforum Web Contest 2021 during the Enoforum Web Conference, February 23-25, 2021

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) gives the right to access for one year all the documents published on the site, including the historical archive (click here)

Published on 05/26/2021
Item available in italiano spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Antonio DE ISEPPI, streaming 7 mins)
  • VIDEO SEMINAR (Antonio MORATA, streaming 7 mins)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,921875