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  • » RELEASE OF FUNCTIONAL POLYSACCHARIDES BY WINE YEAST AND THEIR INTERACTION WITH WINE POLYPHENOLS
  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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    Published on: 17/01/2019

RELEASE OF FUNCTIONAL POLYSACCHARIDES BY WINE YEAST AND THEIR INTERACTION WITH WINE POLYPHENOLS

S. Escot, Université de Dijon, France

Yeasts release polysaccharides during alcoholic fermentation and also as a result of cell autolysis during ageing on lees. It has recently been shown that different strains of yeast vary in their tendency to produce these polysaccharides. Use of yeast strains that produce an abundance of specific polysaccharides having specific properties act on the colloid structure of wine increasing the length on the palate, roundness, and sensation of volume. Key words: Polysaccharides, mannoproteins, yeast, astringency, color, anthocyanins, tannins, glucans
Published on 17/07/2002
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