Research progress of application of mannoprotein in wine brewing

LIU Ze-yu; WANG Jun; HE Jing-li; LIU Jun

doi:10.13386/j.issn1002-0306.2017.14.068

LIU Ze-yu, WANG Jun, HE Jing-li, LIU Jun. Research progress of application of mannoprotein in wine brewing[J]. Science and Technology of Food Industry, 2017, (14): 347-351. DOI: 10.13386/j.issn1002-0306.2017.14.068

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Research progress of application of mannoprotein in wine brewing

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Mannoprotein is a kind of soluble glycoprotein released from yeast cell wall when yeast autolysis. The structure and characteristic of mannoprotein were introduced in this paper. How the protein effects on anthocyanins, tannins, lactic acid bacteria, aromatic substances and protein function in wine and accordingly mechanism were detailed reviewed, such as stabilizing anthocyanins, tannins and protein, promoting the growth of lactic acid bacteria, and protecting aromatic compounds.Mannoprotein has important significance to wine industry production.

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Research progress of application of mannoprotein in wine brewing

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