Enological functions of parietal yeast mannoproteins
- PMID: 16622788
- DOI: 10.1007/s10482-005-9050-x
Enological functions of parietal yeast mannoproteins
Abstract
Parietal yeast mannoproteins play a very important role in the overall vinification process. Their production and release, both during winemaking and aging on lees, depends on the specific yeast strain and the nutritional conditions. The following enological functions of parietal yeast mannoproteins have been described: (a) adsorption of ochratoxin A; (b) combination with phenolic compounds; (c) increased growth of malolactic bacteria; (d) inhibition of tartrate salt crystallization; (e) interaction with flor wines; (f) prevention of haze; (g) reinforcement of aromatic components; (h) wine enrichment during aging on fine lees; (i) yeast flocculation and autolysis in sparkling wines. Further discoveries related to their enological functions are foreseeable. Yeast-derived mannoproteins may well induce chemical, sensorial and health benefits, thus greatly improving wine quality.
Similar articles
-
New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity.Int J Food Microbiol. 2007 Nov 30;120(1-2):167-72. doi: 10.1016/j.ijfoodmicro.2007.08.032. Epub 2007 Sep 4. Int J Food Microbiol. 2007. PMID: 17888539 Review.
-
Flocculation and transcriptional adaptation to fermentation conditions in a recombinant wine yeast strain defective for KNR4/SMI1.Biotechnol Prog. 2012 Mar-Apr;28(2):327-36. doi: 10.1002/btpr.734. Epub 2011 Nov 7. Biotechnol Prog. 2012. PMID: 22065482
-
Genetic determinants of the release of mannoproteins of enological interest by Saccharomyces cerevisiae.J Agric Food Chem. 2006 Dec 13;54(25):9411-6. doi: 10.1021/jf062196d. J Agric Food Chem. 2006. PMID: 17147426
-
Three different targets for the genetic modification of wine yeast strains resulting in improved effectiveness of bentonite fining.J Agric Food Chem. 2009 Sep 23;57(18):8373-8. doi: 10.1021/jf901093v. J Agric Food Chem. 2009. PMID: 19705828
-
Proteins influencing foam formation in wine and beer: the role of yeast.Int Microbiol. 2011 Jun;14(2):61-71. doi: 10.2436/20.1501.01.136. Int Microbiol. 2011. PMID: 22069150 Review.
Cited by
-
Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization.Front Microbiol. 2019 Oct 9;10:2310. doi: 10.3389/fmicb.2019.02310. eCollection 2019. Front Microbiol. 2019. PMID: 31649649 Free PMC article.
-
Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must.Front Microbiol. 2016 Mar 4;7:243. doi: 10.3389/fmicb.2016.00243. eCollection 2016. Front Microbiol. 2016. PMID: 26973621 Free PMC article.
-
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making.Molecules. 2019 Dec 8;24(24):4490. doi: 10.3390/molecules24244490. Molecules. 2019. PMID: 31817948 Free PMC article. Review.
-
Biobased Materials from Microbial Biomass and Its Derivatives.Materials (Basel). 2020 Mar 11;13(6):1263. doi: 10.3390/ma13061263. Materials (Basel). 2020. PMID: 32168751 Free PMC article. Review.
-
L-histidine inhibits biofilm formation and FLO11-associated phenotypes in Saccharomyces cerevisiae flor yeasts.PLoS One. 2014 Nov 4;9(11):e112141. doi: 10.1371/journal.pone.0112141. eCollection 2014. PLoS One. 2014. PMID: 25369456 Free PMC article.
Publication types
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Other Literature Sources
