METHOD FOR PREVENTING WINE HAZE FORMATION

摘要

A method for inhibiting or reducing haze in a liquid consumable, such as wine, is provided. Cells or a cell-wall extract of a Saccharomyces strain which has a higher level of chitin in its cell walls than a naturally occurring Saccharomyces cerevisiae strain are added to the liquid consumable, and chitinase in the liquid consumable is allowed to bind to the chitin in the Saccharomyces cell walls. Removal of the Saccharomyces cells or cell-wall extract from the liquid consumable thus also removes the chitinase, thereby inhibiting or reducing haze formation. Suitable Saccharomyces strains for use in the invention include Saccharomyces paradoxus strains and Saccharomyces cerevisiae strains which have been genetically modified or grown under environmental conditions which result in the strain having a higher than usual cell-wall chitin content.