Anthocyanins are colored valuable biocompounds, of which extraction increases globally,
although functional applications are restrained by their limited environmental stability …

The fermentation of grape must and the production of premium quality wines are a complex
biochemical process that involves the interactions of enzymes from many different microbial …

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …

The influence of interactions among wine proteins, wine polysaccharides, volatile
compounds, glycerol and ethanol on the sensory properties of a model wine was assessed …

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

1, 3-β-d-glucan is a widespread polysaccharide in microorganisms, mushrooms and plants.
Numerous benefits for the health of humans and animals have been described for more than …

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 …

Microfiltration (MF) is a frequently used to clarify wine, but the fouling of the membranes is
the main limiting factor for the overall process capacity. In this work, data from MF …

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 …

Most of the reported yeast polysaccharides are a mixture of chitin, β-glucan and
mannoprotein, leading to different biological activities. Herein, we report the structures and …