Original research articles

First result of tartaric stabilization by adding mannoproteins (Mannostab™)

Abstract

Some mannoproteins which are extracted by enzymatic hydrolysis of yeast's cell wall with the aid of commercial preparation composed with beta-glucanases (Glucanex™) inhihits the tartaric acid's salt breakdown in model solution as well as in wines for an addition between 10 and 25 g/hl. On the other hand, heat extracted mannoproteins arc inactive on the tartaric precipitation stabilization. Furthermore, the crystallization inhibitor activity of the enzymatic extracted mannoproteins is due to the presence of sharply glycosylated mannoproteins of mediummolecular weight (30 to 50 kda) which are not heat extracted. That is why the heat extracted mannoproteins are inactive. The enzymatic extracted mannoproteins are produced at a pilot plan. This preparation (Mannostab™), soluble in wines, colourless and without any flavour, stabilize with the same efficiency than a freeze treatment and this effective live is superior to the metatartric acid. Moreover, the necessary steps were been taked to permit experimentally this new product : Mannostab™

Authors


Virginie Moine-Ledoux

Affiliation : Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351, cours de la Libération, 33405 Talence cedex (France)


A. Perrin

Affiliation : Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351, cours de la Libération, 33405 Talence cedex (France)


I. Paladin

Affiliation : Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351, cours de la Libération, 33405 Talence cedex (France)


Denis Dubourdieu

denis.dubourdieu@oenologie.u-bordeaux2.fr

Affiliation : Faculté d’oenologie, UMR 1219 OEnologie, Université de Bordeaux, ISVV, 210, chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France

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