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SaccharomycescerevisiaeMannoproteins That Protect Wine from Protein Haze: Their Release during Fermentation and Lees Contact and a Proposal for Their Mechanism of Action
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Outgoing claims: the papers this work cites, builds on, or argues with.
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An invertase fragment responsible for improving the protein stability of dry white wines
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Exocellular polysaccharides from Saccharomyces in Wine
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Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine
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Isolation of glucanase-containing vesicles from budding yeast
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Isolation and composition of the constitutive agglutinins from haploid Saccharomyces cerevisiae cells
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Cell wall mannoproteins during the population growth phases in Saccharomyces cerevisiae
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Metabolism of 2-deoxy-d-glucose by baker's yeast. VI. A study on cell wall mannan
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A Saccharomyces mannoprotein that protects wine from protein haze
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Isolation and partial characterization of a natural haze protective factor from wine
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Taste Properties of Grape (Vitis vinifera) Pathogenesis-Related Proteins Isolated from Wine
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Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
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Agglutination of Blastospores of Candida albicans by Concanavalin A and its Relationship with the Distribution of Mannan Polymers and the Ultrastructure of the Cell Wall
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Mechanism of 2‐Deoxy‐ d ‐glucose Inhibition of Cell‐Wall Polysaccharide and Glycoprotein Biosyntheses in Saccharomyces cerevisiae
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Effect of 2-Deoxyglucose on Cell Wall Formation in Saccharomyces cerevisiae and Its Relation to Cell Growth Inhibition
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Cell Wall Architecture in Yeast: New Structure and New Challenges
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A Wine Arabinogalactan-protein That Reduces Heat-induced Wine Protein Haze
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Heat Haze Characteristics of Fractionated Wine Proteins
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Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine
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Influence of Initial Colloid Content on Yeast Macromolecule Production and on the Metabolism of Wine Microorganisms
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Effect of Must Turbidity on Cell Wall Porosity and Macromolecule Excretion of Saccharomyces cerevisiae Cultivated on Grape Juice
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Grape and wine biotechnology: Challenges, opportunities and potential benefits
inferred← citeshttps://doi.org/10.1111/j.1755-0238.2005.tb00289.xopenalex-snapshot
Preventing protein haze in bottled white wine
inferred← citeshttps://doi.org/10.1111/j.1755-0238.2006.tb00051.xopenalex-snapshot
Yeast autolysis in sparkling wine – a review
inferred← citeshttps://doi.org/10.1111/j.1755-0238.2010.00113.xopenalex-snapshot
Protein evolution during the early stages of white winemaking and its relations with wine stability
inferred← citeshttps://doi.org/10.1128/aem.00302-08openalex-snapshot
A RecombinantSaccharomyces cerevisiaeStrain Overproducing Mannoproteins Stabilizes Wine against Protein Haze
inferred← citeshttps://doi.org/10.1128/aem.00668-18openalex-snapshot
Yeast Cell Wall Chitin Reduces Wine Haze Formation
inferred← citeshttps://doi.org/10.17807/orbital.v8i6.16625openalex-snapshot
Evaluation of the Components Released by Wine Yeast Strains on Protein Haze Formation in White Wine
inferred← citeshttps://doi.org/10.20870/oeno-one.2010.44.4.1475openalex-snapshot
A Saccharomyces cerevisiae wine yeast strain overproducing mannoproteins selected through classical genetic methods
inferred← citeshttps://doi.org/10.20870/oeno-one.2011.45.3.1493openalex-snapshot
Impact of white wine macromolecules on fractionation performance of ultrafiltration membranes
inferred← citeshttps://doi.org/10.20870/oeno-one.2012.46.4.1527openalex-snapshot
Characterization of mannoproteins during white wine (Vitis vinifera L. cv. ENCRUZADO) ageing on lees with stirring in oak wood barrels and in a stainless steel tank with oak staves
inferred← citeshttps://doi.org/10.20870/oeno-one.2020.54.2.2948openalex-snapshot
Influence of the mannoproteins of different strains of Starmerella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines
inferred← citeshttps://doi.org/10.20870/oeno-one.2024.58.3.7955openalex-snapshot
Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age
inferred← citeshttps://doi.org/10.2436/20.1501.01.136openalex-snapshot
Proteins influencing foam formation in wine and beer: the role of yeast.
inferred← citeshttps://doi.org/10.30721/fsab2022.v5.i2.189openalex-snapshot
Protein change in Chardonnay wine from Bulgaria after treatment with different types of bentonites
inferred← citeshttps://doi.org/10.3389/fbioe.2023.1197710openalex-snapshot
Sequential extraction of compounds of interest from yeast biomass assisted by pulsed electric fields
inferred← citeshttps://doi.org/10.3389/fchem.2015.00020openalex-snapshot
Unveiling the potential of novel yeast protein extracts in white wines clarification and stabilization
inferred← citeshttps://doi.org/10.3389/frsfm.2025.1579973openalex-snapshot
Asymmetric flow field-flow fractionation for the monitoring of red wine colloids and macromolecules throughout the winemaking process
inferred← citeshttps://doi.org/10.3390/beverages12010014openalex-snapshot
Impact of Yeast and Grape Polysaccharides on White Sparkling Wine Production
inferred← citeshttps://doi.org/10.3390/beverages5030054openalex-snapshot
Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines
inferred← citeshttps://doi.org/10.3390/beverages6010019openalex-snapshot
White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview
inferred← citeshttps://doi.org/10.3390/biom13040650openalex-snapshot
Mass Spectrometry-Based Proteomic Profiling of a Silvaner White Wine
inferred← citeshttps://doi.org/10.3390/fermentation10110573openalex-snapshot
Polysaccharide Functionality in Wine-like Model Systems with Oat and Egg White Model Proteins
inferred← citeshttps://doi.org/10.3390/fermentation4010014openalex-snapshot
Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking
inferred← citeshttps://doi.org/10.3390/fermentation6010022openalex-snapshot
Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation
inferred← citeshttps://doi.org/10.3390/fermentation8090450openalex-snapshot
Characterization of Non-Saccharomyces Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis
inferred← citeshttps://doi.org/10.3390/foods10050924openalex-snapshot
Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts
inferred← citeshttps://doi.org/10.3390/foods13162640openalex-snapshot
Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine
inferred← citeshttps://doi.org/10.3390/foods15101735openalex-snapshot
Phenolic, Polysaccharide, and Color Variability in Chilean Commercial Chardonnay Wines: Influence of Closure Type, Geographic Origin, and Vintage
inferred← citeshttps://doi.org/10.3390/foods9101407openalex-snapshot
Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides
inferred← citeshttps://doi.org/10.3390/genes11090964openalex-snapshot
Metabolic Engineering of Wine Strains of Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.3390/microorganisms13102391openalex-snapshot
Evaluation of Specific Torulaspora delbrueckii Fractions to Stimulate Malolactic Fermentation in Limiting Conditions
inferred← citeshttps://doi.org/10.3390/molecules23123070openalex-snapshot
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA)
inferred← citeshttps://doi.org/10.3390/molecules27154815openalex-snapshot
The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
inferred← citeshttps://doi.org/10.3390/molecules28124653openalex-snapshot
Metabolic Fingerprinting of Muscat of Alexandria Grape Musts during Industrial Alcoholic Fermentation Using HS-SPME and Liquid Injection with TMS Derivatization GC-MS Methods
inferred← citeshttps://doi.org/10.3390/molecules28196770openalex-snapshot
Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
inferred← citeshttps://doi.org/10.3390/pr8111483openalex-snapshot
Improved Phenolic Compositions and Sensory Attributes of Red Wines by Saccharomyces cerevisiae Mutant CM8 Overproducing Cell-Wall Mannoproteins
inferred← citeshttps://doi.org/10.4067/s0718-58392009000100007openalex-snapshot
Continuous Stabilization of Chardonnay with Ion-Exchage Resin: Influence on Protein and Phenolic Profile of Wine
inferred← citeshttps://doi.org/10.4265/bio.18.21openalex-snapshot
Stabilization of Astaxanthin by A Novel Biosurfactant Produced by Rhodotorula mucilaginosa KUGPP-1
inferred← citeshttps://doi.org/10.5344/ajev.2007.58.1.87openalex-snapshot
Inhibition of Grape Seed Tannin Aggregation by Wine Mannoproteins: Effect of Polysaccharide Molecular Weight
inferred← citeshttps://doi.org/10.5344/ajev.2010.61.1.31openalex-snapshot
Impact of Fining on Chemical and Sensory Properties of Washington State Chardonnay and Gewürztraminer Wines
inferred← citeshttps://doi.org/10.5344/ajev.2012.12071openalex-snapshot
Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides
inferred← citeshttps://doi.org/10.5344/ajev.2014.14114openalex-snapshot
Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines
inferred← citeshttps://doi.org/10.5344/ajev.2018.18004openalex-snapshot
Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production
inferred← citeshttps://doi.org/10.5772/intechopen.85629openalex-snapshot
Properties of Wine Polysaccharides
inferred← citeshttps://doi.org/10.70675/031ed1fczd459z40c2z83fdz8dc255de7747openalex-snapshot
Composition et mécanismes de formation des troubles physico-chimiques dans les produits cidricoles
inferred← citeshttps://doi.org/10.70675/1e21ec15z4016z4841zbe46z5ed9666c16d3openalex-snapshot
Les instabilités protéiques des vins blancs : étude des mécanismes physico-chimiques impliqués dans l’agrégation
inferred← citeshttps://doi.org/10.70675/2b21cb6dz61faz4e3ezb4b9zb1368944d518openalex-snapshot
Impact du fractionnement au pressurage sur la composition et les caractéristiques des moûts et des vins de Champagne - Effet de la maturité et de l'état sanitaire des raisins.
inferred← citeshttps://doi.org/10.70675/524e9393zfb60z485dzb2fazefe80571395dopenalex-snapshot
Les protéases exocellulaires des levures indigènes de la baie de raisin et leur impact sur les protéines de moût : un outil potentiel pour l'industrie et la fermentation appliqué à l'oenologie
inferred← citeshttps://doi.org/10.70675/6e29d0d5z50b6z47f0z81fez2400456c843dopenalex-snapshot
Contrôle des paramètres fermentaires pour la maîtrise du défaut lactique des vins destinés a la prise de mousse chez Moët & Chandon
inferred← citeshttps://doi.org/10.70675/efe05176z70c3z4081za5ffzd1268f9c72bbopenalex-snapshot
Caractérisation structurale des polysaccharides extracellulaires de levures indigènes du raisin isolées en Champagne : Implication dans les propriétés moussantes des vins
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