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 …

Biosurfactants are the chemical compounds that are obtained from various micro-organisms
and possess the ability to decrease the interfacial tension between two similar or different …

Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining
wine stability and modulating wine organoleptic properties. Due to their natural presence in …

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 …

Nowadays bioactive compounds have gained great attention in food and drug industries
owing to their health aspects as well as antimicrobial and antioxidant attributes …

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

While they have many properties of interest in enology, the structure-function relationships of
mannoproteins and the part played by their polysaccharide moiety are not yet well …

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 structure of yeast cell wall (CW) mannoproteins (MPs) influences their impact on wine
properties. Yeast species produce a diverse range of MPs, but the link between properties …