Discover below the proceedings of previous editions of the In Vino Analytica Scientia conferences.
Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeast strains widely used in the winemaking and finning of wines to improve their overall stability and sensory properties.
Pinking of white wine is an undesired change potentially occurring over storage, leading to the turning of color from yellow into salmon-red hue.
Hydrogen sulfide and methanethiol are recognised as two of the most significant contributors to reductive off-flavours in wine.
Polysaccharides (PS) are one of the main compounds found in wines, and they come mainly from the grape cell walls or from the yeasts, and they play an important role in the technological and sensory characteristics of wines. Polysaccharides obtained from yeasts have been more studied, especially mannoproteins, since there are commercial products.