2012peer-reviewed29 citations
Influence of Yeast Mannoproteins in the Aroma Improvement of White Wines
M. Juega, Y.P. Nunez, Alfonso V. Carrascosa, Adolfo J. Martínez-Rodríguez
Journal of Food Science
Abstract
White wines elaborated with yeast strains overproducing mannoproteins could have better quality than others. Mannoproteins could contribute to aroma enhancement of Albariño white wines.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
compound_effect100% confidence
mannoproteins contribute to aroma enhancement
“Mannoproteins could contribute to aroma enhancement of Albariño white wines.”
Concepts
AromaYeastChemistryWineWhite WineHydrolysisFood scienceMannose