NEW MANNOPROTEIN WITH FULL SOLUBILITY IN WINE AND ITS APPLICATION IN THE STABILISATION OF WINE

摘要

The present invention describes a novel mannoprotein obtainable by a process comprising: a) subjecting a suspension of yeast cells to enzymatic hydrolysis whereby said yeast cells are degraded and mannoprotein and other yeast components are solubilised and released from the degraded yeast cells; b) recovering the solubilised mannoprotein, and optionally c) treating the recovered mannoprotein with a basic solution at a pH of at least 9. The novel mannoprotein is very soluble in wine and can be very effective in stabilising wine against tartrate precipitation or protein haze formation.