Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides

Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and purification of PSs from the cell wall of Saccharomy...

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Detalles Bibliográficos
Autores principales: Millarini, Valentina, Ignesti, Simone, Cappelli, Sara, Ferraro, Giovanni, Adessi, Alessandra, Zanoni, Bruno, Fratini, Emiliano, Domizio, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601295/
https://www.ncbi.nlm.nih.gov/pubmed/33022982
http://dx.doi.org/10.3390/foods9101407

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601295/
https://www.ncbi.nlm.nih.gov/pubmed/33022982
http://dx.doi.org/10.3390/foods9101407

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