Mannoproteins improve foaming properties

It has been shown recently that mannoproteins from yeast cell walls make a significant contribution to improving foaming properties (Nunez et al. 2006). These authors also demonstrated the importance of the method of mannoprotein extraction from the yeast cell wall, since not all mannoproteins have the same effect on the foam of sparkling wines. 

Use of Mannoprotein Fractions to Improve the Foaming Properties of Sparkling Wines. 153 References. 155... 

Mannoproteins have previously been shown to improve the quality of foam properties in sparkling wines (Nunez et al. 2005). We have seen that mannoproteins are currently obtained either by enzymatic or thermal procedures, or by a combination of them. The method chosen for protein extraction may greatly influence characteristics of the mannoprotein fraction obtained (Dupin et al. 2000). 

Martinez-Rodrfguez, A., Nunez, Y.P., Carrascosa, A.V., Gonzalez, R., Polo, M.C. (2007). A thermal-extracted fraction of mannoproteins potentially usefiil to improve the foaming properties of sparkling wines. In P. Jeandet, C. Qement A. Conreux (Eds.), Macromolecules and Secondary Metabolites of Grapevine and Wine (pp. 371-375). Paris, London, New York Intercept/Lavoisier. 

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