In the present work we evaluated the ability of non-Saccharomyces strains to release mannoproteins. The quantification and chemical composition of the glycoproteins released during the alcoholic fermentation was performed by HPLC and MALDI-TOF (Matrix-Assisted Laser Desorption/Ionization Time of Flight). The results showed a consistent increase of the polysaccharide level released into the media from the non-Saccharomyces yeast strains compared to that obtained from a commercial S. cerevisiae strain, under the same conditions. A different chemical composition of the sugar moieties and protein percentage of the glycoproteins was also observed.
Use of Non-Saccharomyces Yeast as a Novel Source of Mannoproteins in Wine / Paola Domizio; Daniela Barile; Linda F. Bisson. - STAMPA. - (2013), pp. 117-117. (Intervento presentato al convegno 64th ASEV National Conference tenutosi a Monterey, California USA nel June 24-28, 2013).
Use of Non-Saccharomyces Yeast as a Novel Source of Mannoproteins in Wine
DOMIZIO, PAOLA;
2013
Abstract
In the present work we evaluated the ability of non-Saccharomyces strains to release mannoproteins. The quantification and chemical composition of the glycoproteins released during the alcoholic fermentation was performed by HPLC and MALDI-TOF (Matrix-Assisted Laser Desorption/Ionization Time of Flight). The results showed a consistent increase of the polysaccharide level released into the media from the non-Saccharomyces yeast strains compared to that obtained from a commercial S. cerevisiae strain, under the same conditions. A different chemical composition of the sugar moieties and protein percentage of the glycoproteins was also observed.
I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
