This review summarizes the principal new developments reported in the research literature
from 2000 (inclusive) to the present date, on the topic of foam and bubble stabilization, in the …

Wine lees is a sludge material mainly composed of dead yeast precipitated at the bottom of
wine tanks. Along with grape pomace and grape stalks, it is one of the main by-products of …

Eight non-Saccharomyces wine strains, previously selected for their ability to modulate the
final concentrations of various volatile compounds and to persist with Saccharomyces …

Wine polysaccharides play an important role on a number of technological and quality
properties of wines and thus several methods have been proposed for their quantification …

Sparkling wines are produced by a secondary fermentation of a base wine followed by a
prolonged ageing in contact with lees. In the traditional method, the refermentation takes …

This review focuses on the role of proteins in the production and maintenance of foam in
both sparkling wines and beer. The quality of the foam in beer but especially in sparkling …

Wine lees, a sludge-like material mainly consisting of yeast cells, are rich in mannoproteins.
However, no reports on the extraction of mannoproteins from wine lees to be used as …

Sparkling wines produced by the traditional method owe their peculiar characteristics to a
double process of fermentation and to the ageing with yeast that takes place in the same …

The purpose of this study was to screen the method with the highest yield of mannoprotein
(MP) without damaging their functional structure. The recovery rates of the extracts, protein …

The aim of this study was to assess the application of high pressure homogenization (HPH)
as a pretreatment prior to the process of autolysis of Saccharomyces cerevisiae cells in …