Background Polysaccharides are a major class of complex macromolecules present in the
wine matrix. These polysaccharides can be classified as being either grape or yeast derived …

Protein haze was one of the main causes of the instability of white wines. Proteins that
caused haze or precipitation in white wines mainly came from grape fruits, and their …

The exogenous application of yeast-derived mannoproteins presents many opportunities for
the improvement of wine technological and oenological properties. Their isolation from the …

Wine lees are an under-exploited sludge-like material mainly consisting of yeast cells that,
upon fermentation, settle at the bottom of wine tanks. Lees from commercial red and white …

The most famous yeast of all, Saccharomyces cerevisiae, has been used by humankind for
at least 8000 years, to produce bread, beer and wine, even without knowing about its …

The specific interaction between sugar and lectin plays a key role in various human
diseases and projects remarkable significance to the development of a lectin biosensor for …

Muscat of Alexandria is one of the most aromatic grape cultivars, with a characteristic floral
and fruity aroma, producing popular appellation of origin wines. The winemaking process is …

In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-
bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs …

Aims: We aimed to develop a high-throughput lectin assay with minimized background
signals to investigate the interactions of lectins and sialic acid glycans, focusing on Prostate …

I metodi e le tecniche di quantificazione delle mannoproteine presenti in un vino sono
molteplici, ma la maggior parte di questi risultano macchinosi e complicati in fase di …