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Lexicon

The largest wine encyclopedia in the world with 26,570 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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.

This page was last modified at 23 June, 2021 at 03:39.

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The world's largest Lexicon of wine terms.

26,570 Keywords · 47,081 Synonyms · 5,318 Translations · 31,903 Pronunciations · 224,953 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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