Characterization and quantification of mannoproteins in sparkling wines made using inactive and encapsulated yeast

Silva, Jorge Manuel RicardoRodrigues, AnaGiannini, Simone2019-05-232020-01-012017Giannini, S. - Characterization and quantification of mannoproteins in sparkling wines made using inactive and encapsulated yeast. Lisboa: ISA, 2017, 73 p.http://hdl.handle.net/10400.5/17931Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de AgronomiaThe aim of this study was evaluate the effect of a product provided by the Portuguese company Proenol on the quantification of mannoproteins in a white base wine from Malvasia-Fina and Bical varieties. Its name is Optimum White and consists of dead yeast that are added at the end of first fermentation in different concentrationenginactive yeastencapsulated yeastsparkling winesconcentration of mannoproteinsgas chromatographyCharacterization and quantification of mannoproteins in sparkling wines made using inactive and encapsulated yeastmaster thesis203738926