Wine <scp>pH</scp> could affect the interaction between yeast mannoproteins and flavanolic compounds
The findings from this study provide valuable insights for optimizing the use of MPs to modulate wine astringency. If wine pH continues rising, wineries might consider adding medium-sized MPs derived from the cell wall of S. cerevisiae to counterbalance astringency and to reduce undesirable taste profiles. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Montserrat Dueñas (ORCID: https://orcid.org/0000-0001-6000-9259)
- M. Teresa Escribano-Bailón (ORCID: https://orcid.org/0000-0001-6875-2565)
- Diana M Bosch‐Crespo
- Elvira Manjón
Institutions
- Universidad de Salamanca (ES)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-01
- DOI
- https://doi.org/10.1002/jsfa.14311
- Citations
- 1
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- Ministerio de Ciencia, Innovación y Universidades
- Universidad de Salamanca
- Junta de Castilla y León
- European Regional Development Fund
- Agencia Estatal de Investigación
- European Social Fund