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Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

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Outgoing claims: the papers this work cites, builds on, or argues with.

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Flocculation and transcriptional adaptation to fermentation conditions in a recombinant wine yeast strain defective for KNR4/SMI1

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Guideline for the extraction, isolation, purification, and structural characterization of polysaccharides from natural resources

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Available technologies on improving the stability of polyphenols in food processing

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The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium

inferredcites →https://doi.org/10.1002/jsfa.9833openalex-snapshot

Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain

inferredcites →https://doi.org/10.1002/yea.1349openalex-snapshot

Cell wall construction in Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1002/yea.3165openalex-snapshot

Outlining the influence of non‐conventional yeasts in wine ageing over lees

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Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine

inferredcites →https://doi.org/10.1007/978-0-387-74118-5_19openalex-snapshot

Interactions Between Wine Matrix Macro-Components and Aroma Compounds

inferredcites →https://doi.org/10.1007/978-3-319-24514-0_7openalex-snapshot

Wine Preference and Wine Aroma Perception

inferredcites →https://doi.org/10.1016/j.archoralbio.2012.04.019openalex-snapshot

Saliva increases the availability of lipophilic polyphenols as antioxidants and enhances their retention in the oral cavity

inferredcites →https://doi.org/10.1016/j.carbpol.2021.118758openalex-snapshot

Structural characteristics of Saccharomyces cerevisiae mannoproteins: Impact of their polysaccharide part

inferredcites →https://doi.org/10.1016/j.chroma.2006.12.029openalex-snapshot

Headspace-solid phase microextraction–gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters

inferredcites →https://doi.org/10.1016/j.fm.2014.04.005openalex-snapshot

Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine

inferredcites →https://doi.org/10.1016/j.fm.2016.08.010openalex-snapshot

Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus : quantification and characterization

inferredcites →https://doi.org/10.1016/j.fm.2017.12.008openalex-snapshot

Factors influencing autolysis of Saccharomyces cerevisiae cells induced by pulsed electric fields

inferredcites →https://doi.org/10.1016/j.foodchem.2004.05.044openalex-snapshot

Sorption of wine volatile phenols by yeast lees

inferredcites →https://doi.org/10.1016/j.foodchem.2005.09.004openalex-snapshot

Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains

inferredcites →https://doi.org/10.1016/j.foodchem.2007.01.062openalex-snapshot

Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content

inferredcites →https://doi.org/10.1016/j.foodchem.2008.04.019openalex-snapshot

Role of lees in wine production: A review

inferredcites →https://doi.org/10.1016/j.foodchem.2008.09.022openalex-snapshot

Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

inferredcites →https://doi.org/10.1016/j.foodchem.2011.01.026openalex-snapshot

Interactions between yeast autolysates and volatile compounds in wine and model solution

inferredcites →https://doi.org/10.1016/j.foodchem.2011.03.039openalex-snapshot

Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study

inferredcites →https://doi.org/10.1016/j.foodchem.2011.09.075openalex-snapshot

Effect of commercial mannoproteins on wine colour and tannins stability

inferredcites →https://doi.org/10.1016/j.foodchem.2012.02.168openalex-snapshot

A simple method for total quantification of mannoprotein content in real wine samples

inferredcites →https://doi.org/10.1016/j.foodchem.2013.10.098openalex-snapshot

Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions

inferredcites →https://doi.org/10.1016/j.foodchem.2014.02.149openalex-snapshot

Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties

inferredcites →https://doi.org/10.1016/j.foodchem.2016.03.030openalex-snapshot

Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure

inferredcites →https://doi.org/10.1016/j.foodchem.2016.04.050openalex-snapshot

Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan

inferredcites →https://doi.org/10.1016/j.foodchem.2017.07.060openalex-snapshot

Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches

inferredcites →https://doi.org/10.1016/j.foodchem.2017.09.097openalex-snapshot

Interaction of wine mannoproteins and arabinogalactans with anthocyanins

inferredcites →https://doi.org/10.1016/j.foodchem.2017.09.101openalex-snapshot

Aroma release in the oral cavity after wine intake is influenced by wine matrix composition

inferredcites →https://doi.org/10.1016/j.foodchem.2018.04.119openalex-snapshot

Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins

inferredcites →https://doi.org/10.1016/j.foodchem.2018.11.139openalex-snapshot

Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein

inferredcites →https://doi.org/10.1016/j.foodchem.2019.01.152openalex-snapshot

Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

inferredcites →https://doi.org/10.1016/j.foodchem.2019.05.141openalex-snapshot

Characterization of the composition and the techno-functional properties of mannoproteins from Saccharomyces cerevisiae yeast cell walls

inferredcites →https://doi.org/10.1016/j.foodchem.2020.126468openalex-snapshot

Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa

inferredcites →https://doi.org/10.1016/j.foodchem.2020.128957openalex-snapshot

Aroma release during wine consumption: Factors and analytical approaches

inferredcites →https://doi.org/10.1016/j.foodchem.2021.129760openalex-snapshot

Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review

inferredcites →https://doi.org/10.1016/j.foodchem.2021.131467openalex-snapshot

Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells

inferredcites →https://doi.org/10.1016/j.foodchem.2021.131890openalex-snapshot

Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines

inferredcites →https://doi.org/10.1016/j.foodchem.2022.134326openalex-snapshot

Impact of mannoprotein N-glycosyl phosphorylation and branching on the sorption of wine polyphenols by yeasts and yeast cell walls

inferredcites →https://doi.org/10.1016/j.foodchem.2022.134467openalex-snapshot

The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review

inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106918openalex-snapshot

Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva

inferredcites →https://doi.org/10.1016/j.foodhyd.2021.107150openalex-snapshot

The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking

inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108106openalex-snapshot

Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities

inferredcites →https://doi.org/10.1016/j.foodqual.2008.03.005openalex-snapshot

The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

inferredcites →https://doi.org/10.1016/j.foodres.2009.03.004openalex-snapshot

Scientific evidences beyond the application of inactive dry yeast preparations in winemaking

inferredcites →https://doi.org/10.1016/j.foodres.2010.01.003openalex-snapshot

Isolation and analysis of macromolecular fractions responsible for the surface properties in native Champagne wines

inferredcites →https://doi.org/10.1016/j.foodres.2010.11.008openalex-snapshot

Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing

inferredcites →https://doi.org/10.1016/j.foodres.2011.04.023openalex-snapshot

Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

inferredcites →https://doi.org/10.1016/j.foodres.2014.07.013openalex-snapshot

Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase

inferredcites →https://doi.org/10.1016/j.foodres.2018.09.013openalex-snapshot

Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine

inferredcites →https://doi.org/10.1016/j.foodres.2019.108650openalex-snapshot

Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins

inferredcites →https://doi.org/10.1016/j.foodres.2019.108677openalex-snapshot

Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting

inferredcites →https://doi.org/10.1016/j.foodres.2020.109286openalex-snapshot

Oral persistence of esters is affected by wine matrix composition

inferredcites →https://doi.org/10.1016/j.foodres.2020.109352openalex-snapshot

Current and future strategies for wine yeast lees valorization

inferredcites →https://doi.org/10.1016/j.foodres.2021.110279openalex-snapshot

Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins

inferredcites →https://doi.org/10.1016/j.foodres.2022.111480openalex-snapshot

Characterization of polysaccharide extracts recovered from different grape and winemaking products

inferredcites →https://doi.org/10.1016/j.heliyon.2022.e12347openalex-snapshot

Lubrication behavior of ex-vivo salivary pellicle influenced by tannins, gallic acid and mannoproteins

inferredcites →https://doi.org/10.1016/j.ifset.2012.09.002openalex-snapshot

Analysis of membrane fouling during cross-flow microfiltration of wine

inferredcites →https://doi.org/10.1016/j.ijbiomac.2018.07.102openalex-snapshot

A comparative study for the isolation and characterization of mannoproteins from Saccharomyces cerevisiae yeast cell wall

inferredcites →https://doi.org/10.1016/j.ijbiomac.2021.11.057openalex-snapshot

Extraction of mannoprotein from Saccharomyces cerevisiae and analysis of its chemical composition and molecular structure

inferredcites →https://doi.org/10.1016/j.ijbiomac.2022.10.180openalex-snapshot

Mannoproteins, arabinogalactan protein, rhamnogalacturonan II and their pairwise combinations regulating wine astringency induced by the interaction of proanthocyanidins and proteins

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2010.02.014openalex-snapshot

A new methodology to obtain wine yeast strains overproducing mannoproteins

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2012.10.007openalex-snapshot

Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2015.04.004openalex-snapshot

Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity

inferredcites →https://doi.org/10.1016/j.lwt.2006.02.027openalex-snapshot

Binding of oak volatile compounds by wine lees during simulation of wine ageing

inferredcites →https://doi.org/10.1016/j.lwt.2012.03.016openalex-snapshot

Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

inferredcites →https://doi.org/10.1016/j.lwt.2017.05.009openalex-snapshot

Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

inferredcites →https://doi.org/10.1016/j.lwt.2019.02.034openalex-snapshot

Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour

inferredcites →https://doi.org/10.1016/j.lwt.2020.109596openalex-snapshot

Characterization of the structural properties of mannoproteins isolated from selected yeast-based products upon the enzymatic treatment

inferredcites →https://doi.org/10.1016/j.lwt.2020.110274openalex-snapshot

A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

inferredcites →https://doi.org/10.1016/j.lwt.2021.112217openalex-snapshot

Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system

inferredcites →https://doi.org/10.1016/j.lwt.2021.112273openalex-snapshot

Red and white wine lees as a novel source of emulsifiers and foaming agents

inferredcites →https://doi.org/10.1016/j.lwt.2022.113898openalex-snapshot

Structural characterization and emulsifier property of yeast mannoprotein enzymatically prepared with a β-1,6-glucanase

inferredcites →https://doi.org/10.1016/j.lwt.2022.114219openalex-snapshot

Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine

inferredcites →https://doi.org/10.1016/j.tifs.2014.08.001openalex-snapshot

A review on astringency and bitterness perception of tannins in wine

inferredcites →https://doi.org/10.1016/j.tifs.2016.10.011openalex-snapshot

Mouthfeel perception of wine: Oral physiology, components and instrumental characterization

inferredcites →https://doi.org/10.1016/j.tifs.2017.06.005openalex-snapshot

Food-saliva interactions: Mechanisms and implications

inferredcites →https://doi.org/10.1016/j.tifs.2019.04.012openalex-snapshot

A classification scheme for interfacial mass transfer and the kinetics of aroma release

inferredcites →https://doi.org/10.1016/j.tifs.2021.03.019openalex-snapshot

The polysaccharides of winemaking: From grape to wine

inferredcites →https://doi.org/10.1021/acs.jafc.1c00396openalex-snapshot

Precipitation of Tannin–Anthocyanin Derivatives in Wine is Influenced by Acetaldehyde Concentration and Tannin Molecular Mass with Implications for the Development of Nonbleachable Pigments

inferredcites →https://doi.org/10.1021/acs.jafc.1c08339openalex-snapshot

Role of Yeast Mannoproteins in the Interaction between Salivary Proteins and Flavan-3-ols in a Cell-Based Model of the Oral Epithelium

inferredcites →https://doi.org/10.1021/acs.jafc.5b00047openalex-snapshot

Wine Protein Haze: Mechanisms of Formation and Advances in Prevention

inferredcites →https://doi.org/10.1021/acs.jafc.6b03013openalex-snapshot

Wine pH Prevails over Buffering Capacity of Human Saliva

inferredcites →https://doi.org/10.1021/acs.jafc.6b04505openalex-snapshot

Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine

inferredcites →https://doi.org/10.1021/acs.jafc.7b01854openalex-snapshot

Prevention of Tartrate Crystallization in Wine by Hydrocolloids: The Mechanism Studied by Dynamic Light Scattering

inferredcites →https://doi.org/10.1021/acs.jafc.8b06922openalex-snapshot

Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability

inferredcites →https://doi.org/10.1021/acs.jafc.9b05575openalex-snapshot

Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols

inferredcites →https://doi.org/10.1021/acs.jafc.9b08083openalex-snapshot

Cell Wall Mannoproteins from Yeast Affect Salivary Protein–Flavanol Interactions through Different Molecular Mechanisms

inferredcites →https://doi.org/10.1021/bm0345110openalex-snapshot

Molecular Model for Astringency Produced by Polyphenol/Protein Interactions

inferredcites →https://doi.org/10.1021/jf0002443openalex-snapshot

SaccharomycescerevisiaeMannoproteins That Protect Wine from Protein Haze: Their Release during Fermentation and Lees Contact and a Proposal for Their Mechanism of Action

inferredcites →https://doi.org/10.1021/jf00091a054openalex-snapshot

Influence of macromolecules and treatments on the behavior of aroma compounds in a model wine

inferredcites →https://doi.org/10.1021/jf021134uopenalex-snapshot

Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines

inferredcites →https://doi.org/10.1021/jf050308fopenalex-snapshot

Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging: I. Analysis of Remnant Polyphenolic Compounds in the Resulting Wines

inferredcites →https://doi.org/10.1021/jf051202nopenalex-snapshot

Dynamic Headspace Analysis of the Release of Volatile Organic Compounds from Ethanolic Systems by Direct APCI-MS

inferredcites →https://doi.org/10.1021/jf062196dopenalex-snapshot

Genetic Determinants of the Release of Mannoproteins of Enological Interest bySaccharomyces cerevisiae

inferredcites →https://doi.org/10.1021/jf063585aopenalex-snapshot

Maceration Enzymes and Mannoproteins: A Possible Strategy To Increase Colloidal Stability and Color Extraction in Red Wines

inferredcites →https://doi.org/10.1021/jf071297oopenalex-snapshot

Interactions between Flavan-3-ols and Poly( l -proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure

inferredcites →https://doi.org/10.1021/jf0716782openalex-snapshot

Polysaccharide Profile and Content during the Vinification and Aging of Tempranillo Red Wines

inferredcites →https://doi.org/10.1021/jf1030967openalex-snapshot

Thermodynamics of Grape and Wine Tannin Interaction with Polyproline: Implications for Red Wine Astringency

inferredcites →https://doi.org/10.1021/jf405550yopenalex-snapshot

Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines

inferredcites →https://doi.org/10.1021/jf4055825openalex-snapshot

Color Stabilization of Red Wines. A Chemical and Colloidal Approach

inferredcites →https://doi.org/10.1021/jf503503bopenalex-snapshot

Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

inferredcites →https://doi.org/10.1021/jf801535kopenalex-snapshot

Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines

inferredcites →https://doi.org/10.1021/jf802170popenalex-snapshot

Effects of Yeast Cell-Wall Characteristics on 4-Ethylphenol Sorption Capacity in Model Wine

inferredcites →https://doi.org/10.1021/jf901093vopenalex-snapshot

Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite Fining

inferredcites →https://doi.org/10.1021/jf901174yopenalex-snapshot

Aroma Release from Wines under Dynamic Conditions

inferredcites →https://doi.org/10.1021/jf902586nopenalex-snapshot

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

inferredcites →https://doi.org/10.1021/jf960559bopenalex-snapshot

Study of Interactions between Aroma Compounds and Glycopeptides by a Model System

inferredcites →https://doi.org/10.1021/jf9801062openalex-snapshot

Influence of Wine Structurally Different Polysaccharides on the Volatility of Aroma Substances in a Model System

inferredcites →https://doi.org/10.1021/jf9906883openalex-snapshot

Study of Interactions between Food Phenolics and Aromatic Flavors Using One- and Two-Dimensional 1H NMR Spectroscopy

inferredcites →https://doi.org/10.1021/jf990825wopenalex-snapshot

Influence of the Food Matrix Structure on the Retention of Aroma Compounds

inferredcites →https://doi.org/10.1021/la001169topenalex-snapshot

Layers of Macromolecules at the Champagne/Air Interface and the Stability of Champagne Bubbles

inferredcites →https://doi.org/10.1023/a:1023305130233openalex-snapshot

Study of thiol consumption by yeast lees

inferredcites →https://doi.org/10.1080/10408398.2018.1431762openalex-snapshot

Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review

inferredcites →https://doi.org/10.1080/10408398.2021.1960476openalex-snapshot

Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking

inferredcites →https://doi.org/10.1093/chemse/27.7.583openalex-snapshot

The Effect of Viscosity on the Perception of Flavour

inferredcites →https://doi.org/10.1111/ajgw.12155openalex-snapshot

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry

inferredcites →https://doi.org/10.1111/jtxs.12371openalex-snapshot

Effect of saliva esterase activity on ester solutions and possible consequences for the in‐mouth ester release during wine intake

inferredcites →https://doi.org/10.1186/s12864-015-1755-2openalex-snapshot

Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation

inferredcites →https://doi.org/10.1533/9781845691400.2.208openalex-snapshot

Carbohydrate–flavour interactions

inferredcites →https://doi.org/10.3389/fmicb.2016.01435openalex-snapshot

Release of Mannoproteins during Saccharomyces cerevisiae Autolysis Induced by Pulsed Electric Field

inferredcites →https://doi.org/10.3389/fnut.2021.761830openalex-snapshot

Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions

inferredcites →https://doi.org/10.3390/beverages5030056openalex-snapshot

Potential Applications of High Pressure Homogenization in Winemaking: A Review

inferredcites →https://doi.org/10.3390/fermentation5030066openalex-snapshot

Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains

inferredcites →https://doi.org/10.3390/fermentation6030076openalex-snapshot

Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds

inferredcites →https://doi.org/10.3390/fermentation8060252openalex-snapshot

Starmerella bacillaris Strains Used in Sequential Alcoholic Fermentation with Saccharomyces cerevisiae Improves Protein Stability in White Wines

inferredcites →https://doi.org/10.3390/foods10020415openalex-snapshot

Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method

inferredcites →https://doi.org/10.3390/foods7120204openalex-snapshot

Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit

inferredcites →https://doi.org/10.3390/molecules23061456openalex-snapshot

The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers

inferredcites →https://doi.org/10.3390/molecules24071277openalex-snapshot

Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters

inferredcites →https://doi.org/10.3390/molecules24112100openalex-snapshot

Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin–Polysaccharide Interactions in Wine-Like Media

inferredcites →https://doi.org/10.3390/molecules25071701openalex-snapshot

Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility

inferredcites →https://doi.org/10.3390/molecules26144133openalex-snapshot

Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction

inferredcites →https://doi.org/10.5344/ajev.1994.45.1.29openalex-snapshot

Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine

inferredcites →https://doi.org/10.5344/ajev.1996.47.1.108openalex-snapshot

Evolution of Grape (Carignan noir cv.) and Yeast Polysaccharides During Fermentation and Post-Maceration

inferredcites →https://doi.org/10.5344/ajev.1997.48.4.433openalex-snapshot

Study of Anthocyanin Adsorption by Yeast Lees. Effect of Some Physicochemical Parameters

inferredcites →https://doi.org/10.5344/ajev.1999.50.1.25openalex-snapshot

Polysaccharide Patterns During the Aging of Carignan noir Red Wines

inferredcites →https://doi.org/10.5344/ajev.2001.52.2.67openalex-snapshot

The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review

inferredcites →https://doi.org/10.5344/ajev.2003.54.3.211openalex-snapshot

Yeast Macromolecules: Origin, Composition, and Enological Interest

inferredcites →https://doi.org/10.5344/ajev.2004.55.1.22openalex-snapshot

Effect of Wine Constituents on Aroma Compound Sorption by Oak Wood in a Model System

inferredcites →https://doi.org/10.5344/ajev.2007.58.1.87openalex-snapshot

Inhibition of Grape Seed Tannin Aggregation by Wine Mannoproteins: Effect of Polysaccharide Molecular Weight

inferredcites →https://doi.org/10.5344/ajev.2010.61.2.191openalex-snapshot

Yeast Mannoproteins in Red Winemaking: Effect on Polysaccharide, Polyphenolic, and Color Composition

inferredcites →https://doi.org/10.5344/ajev.2017.17057openalex-snapshot

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Incoming claims: where this work appears in other papers’ reference lists and arguments.

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