Saccharomyces cerevisiae Mannoproteins That Protect Wine from Protein Haze: Their Release during Fermentation and Lees Contact and a Proposal for Their Mechanism of Action-Reference-Cited by-同舟云学术

Saccharomyces cerevisiae Mannoproteins That Protect Wine from Protein Haze: Their Release during Fermentation and Lees Contact and a Proposal for Their Mechanism of Action

Published:2000-07-22 Issue:8 Volume:48 Page:3098-3105
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dupin Isabelle V. S.¹,McKinnon Brett M.¹,Ryan Corey¹,Boulay Muryel¹,Markides Andrew J.¹,Jones Graham P.¹,Williams Patrick J.¹,Waters Elizabeth J.¹

Affiliation:

1. The Australian Wine Research Institute, PO Box 197, Glen Osmond, South Australia 5064, Australia, and Department of Horticulture, Viticulture and Oenology, Faculty of Agricultural and Natural Resource Sciences, University of Adelaide, Glen Osmond, South Australia 5064, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0002443

Reference41 articles.

1. Effect of 2-Deoxyglucose on Cell Wall Formation in Saccharomyces cerevisiae and Its Relation to Cell Growth Inhibition

2. Metabolism of 2-deoxy-d-glucose by baker's yeast. VI. A study on cell wall mannan

3. Agglutination of Blastospores of Candida albicans by Concanavalin A and its Relationship with the Distribution of Mannan Polymers and the Ultrastructure of the Cell Wall

Cited by 157 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of protein–polysaccharide interactions through ζ‐potential and particle size measurements to assess their functionality in wine;Journal of Food Science;2024-09-13

2. Selective extraction of biomolecules from Saccharomyces cerevisiae assisted by high-pressure homogenization, pulsed electric fields, and heat treatment: Exploring the effect of endogenous enzymes;LWT;2024-09

3. Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine;Foods;2024-08-22

4. Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments;ACS Food Science & Technology;2024-08-15

5. Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine;Food Bioscience;2024-08