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Article

A new methodology to obtain wine yeast strains overproducing mannoproteins.

International journal of food microbiology - 30 Apr 2010

Quirós Manuel, Gonzalez-Ramos Daniel, Tabera Laura, Gonzalez Ramon

Abstract excerpt

Yeast mannoproteins are highly glycosylated proteins that are covalently bound to the beta-1,3-glucan present in the yeast cell wall. Among their outstanding enological properties, yeast mannoproteins contribute to several aspects of wine quality by protecting against protein haze, reducing astringency, retaining aroma compounds and stimulating growth of lactic-acid bacteria. The development of a non-recombinant...

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Identifiers

PMID: 20219260
DOI: 10.1016/j.ijfoodmicro.2010.02.014

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

Source receipt: pubmed, retrieved 5 Sept 2026.

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