INFLUENCE OF MANNOPROTEINS ON THE ORGANOLEPTIC PROPERTIES OF DIFFERENT TYPES OF WINE
Abstract
The polysaccharides in wine are macromolecules called "protective colloids" that originate both in the cell walls of the grape and in the microorganisms themselves during the fermentation and aging stages; these molecules inhibit or limit the aggregation, flocculation and precipitation of colloidal substances that threaten the final quality of this beverage. The crystallization of tartrate salts is a phenomenon undesired in the oenological industry, this spontaneous precipitation is too slow and unpredictable, and it is characterized by a deposit of crystals at the bottom of the bottles. The structural characteristics of these polysaccharides, and specially mannoproteins, are very important to avoid this problem, mainly due to their ability to stabilize both phenolic compounds, proteins, and the organoleptic properties of wine. The use of different formulations of yeast mannoproteins as a natural functional ingredient in the oenological industry has currently led to great interest on the part of researchers and the fundamental methods for its extraction are using enzymes that destroy the cell walls of the yeast or through physical extractions. Although there are several studies to date that study the influence of the structural characteristics of mannoproteins on the final quality of wine, more research is still needed on the subject. This review focuses on highlighting the latest advances on the influence of these preparations obtained by unconventional methods to relate their structural characteristics and underlying mechanisms with the impact they have on the organoleptic properties of different types of wine. Keywords:
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