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Exocellular polysaccharides from Saccharomyces in Wine
Author(s) -
Llaubères RoseMarie,
Dubourdieu Denis,
Villettaz JeanClaude
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740410310
Subject(s) - lees , polysaccharide , yeast , wine , fermentation , chemistry , food science , chromatography , white wine , saccharomyces cerevisiae , sugar , biochemistry
The exocellular polysaccharides released by commercial dried Saccharomyces yeasts in wine and fermented media have been studied during alcoholic fermentation and storage over lees for several months. Hexadecyltrimethylammonium bromide (Cetavlon) precipitation and affinity chromatography (Con A—Sepharose) were used to separated a mannoprotein from an unpurified macromolecular fraction containing glucose, mannose and protein. The mannoprotein is the major component of the yeast exocellular polysaccharides. The soluble polysaccharide content, by h.p.l.c, depends on the yeast strain, the fermentation temperature and the duration of storage over yeast lees. In white wine production, the contact of wine with yeast lees and the stirring of lees increase its soluble polysaccharide content.