Innovative methods of extracting mannoproteins from lees and accelerating autolysis
Alberto De Iseppi, University of Padua; Antonio Morata, Polytechnic University of Madrid (UPM)
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.
Video of the works presented at the Enoforum Web Contest 2021 during the Enoforum Web Conference, February 23-25, 2021
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Published on 05/26/2021
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VIDEO SEMINAR (Antonio DE ISEPPI, streaming 7 mins)
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