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
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
in the direction of fullness (mouthfeel) and complexity positively influenced.