Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization.

ABSTRACT: Recently, new technologies have been combined to improve quality and sensorial diversity of wine. Several fining agents were developed to induce flocculation and sedimentation of particulate matter in wine, enhancing its clarification, and stabilization. The fining agents most commonly used are animal proteins, such as milk casein or egg albumin. However, its use is being related to food intolerance. To overcome this issue, alternative sources should be explored for use in industrial processes. In previous studies performed by our consortium, the potential of yeast protein extracts (YPE) in white wine clarification, stabilization, and curative processes was identified. Thus, the main objective of the present work is to select YPE with the potential to develop fining agents for red wine, wi

SUBMITTER: Gaspar LM 

PROVIDER: S-EPMC6794431 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature