Publications by authors named "Simone Ignesti"
Article Synopsis
- Yeast polysaccharides, specifically mannoproteins, are crucial for stabilizing wine against colloidal and tartrate salt issues, but direct isolation from yeast cultures is not cost-effective.
- A non-yeast source from wine fermentation releases higher amounts of polysaccharides, allowing for recovery through ultrafiltration.
- Added polysaccharides improve wine protein stability by reducing haziness and aggregate sizes, as confirmed by turbidity measurements and SDS-PAGE analysis.
