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The largest wine encyclopedia in the world

22.775 Keywords • 48.560 Synonyms • 5.298 Translations • 7.910 Pronunciations • 151.045 Cross-references

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mannoproteins

Compounds between proteins and polysaccharides as a natural component of the yeast cell wall. You will be at the fermentation of the wine dissolved from the yeasts or at the lees by autolysis released. This is favored by higher fermentation temperatures. Mannoproteins activate the growth of Lactic acid bacteria (BSA) and have a beneficial effect on protein and protein Weinstein stability out. Alcohol and tannins are better integrated. By the reaction with flavorings becomes odor and taste in the direction of fullness (mouthfeel) and complexity positively influenced.

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