PEF accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine

ING DAVID MARTÍN; MARCOS MAZA; JAVIER RASO; IGNACIO ALVAREZ

Congreso; IFT17; 2017

Mannoproteins have positive effects in white wine such as reduction haze formation, preventing tartaric precipitation salt or improving mouthfeel. Mannoproteins release occurs during yeast autolysis in the aging on the lees of certain types of wines. Autolysis causes disorganization of membranous systems and cytoplasmic enzymes such as glucanase and proteinase degrade the cell wall and mannoproteins are released into the surrounding medium. In this study the mannoproteins release from pulsed electric fields (PEF) treated yeast during aging on the lees of chardonnay wine was investigated.