First result of tartaric stabilization by adding mannoproteins (Mannostab™)
Some mannoproteins which are extracted by enzymatic hydrolysis of yeast's cell wall with the aid of commercial preparation composed with beta-glucanases (Glucanex™) inhihits the tartaric acid's salt breakdown in model solution as well as in wines for an addition between 10 and 25 g/hl. On the other...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
International Viticulture and Enology Society
1997-03-01
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| Schriftenreihe: | OENO One |
| Schlagworte: | |
| Online-Zugang: | https://oeno-one.eu/article/view/1092 |
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