Abstract
AbstractThe exocellular polysaccharides released by commercial dried Saccharomyces yeasts in wine and fermented media have been studied during alcoholic fermentation and storage over lees for several months. Hexadecyltrimethylammonium bromide (Cetavlon) precipitation and affinity chromatography (Con A—Sepharose) were used to separated a mannoprotein from an unpurified macromolecular fraction containing glucose, mannose and protein. The mannoprotein is the major component of the yeast exocellular polysaccharides.The soluble polysaccharide content, by h.p.l.c, depends on the yeast strain, the fermentation temperature and the duration of storage over yeast lees. In white wine production, the contact of wine with yeast lees and the stirring of lees increase its soluble polysaccharide content.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
