wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Mannoproteins

Links between proteins and polysaccharides as a natural component of the yeast cell wall. They are dissolved from the yeasts during the fermentation of wine or released by autolysis during the storage of yeast sediment. This is favoured by higher fermentation temperatures. Mannoproteins activate the growth of lactic acid bacteria (BSA) and have a promoting effect on protein and tartrate stability. Alcohol and tannins are better integrated. Through the reaction with aromatic substances, smell and taste are positively influenced towards fullness (mouthfeel) and complexity.

Voices of our members

Thomas Götz

Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.

Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

The world's largest Lexicon of wine terms.

26,379 Keywords · 46,984 Synonyms · 5,323 Translations · 31,713 Pronunciations · 202,114 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS