Yeast Mannoprotein MP60

Introduction

Yeast mannoprotein is a natural yeast polysaccharid which exist in the cell wall of yeast, which can used to stablize the wine protein, color and tartar.

Brief Introduction

Angel Yeast Co., Ltd, founded in 1986, is a high-tech listed company dedicated to the research & development and mass production of yeast products and its derivatives. Upholding the motto of “Natural, Nutrient and Healthy”, the company commits itself to becoming a “large international and specialized yeast company”

Angel provides its natural, safe and high quality brewing yeast and technical services for the global market. The products undergo the strict control on the material and processing. The company provides the appropriate products and services for fuel ethanol, alcohol, wine, beer, and other distilling and brewing liquor, and develop the products or technical support to satisfy the unique requirements of customers.

Angel brewing and distilling products include: super alcohol active dry yeast, thermal-tolerant alcohol active dry yeast, active dry wine yeast, active dry brewer yeast, and sugar leaven.

Function

     Tartrate Stability:Precipitation of tartaric acid salt in the course of winemaking greatly lowers the acidity. Using mannoproteins, it is possible to prevent the tartrate salt insolubilization thus getting a better control of wine stability.

     Combination with phenolic compounds:Phenolic compounds are of great interest in enology since they influence wine colour, taste, and stability. Yeast mannoproteins can combine with anthocyanins and tannins in wine. The final result will be a wine with more body, better mouthfeel and with an increased resistance against oxidation.

     Increased growth of malolactic bacteria: Malolactic fermentation consists of the conversion of L-malate to L-lactate and carbon dioxide, and plays an important role in winemaking . Yeast mannoproteins have been associated with stimulation of malolactic bacteria growth in wine.

    Prevention of haze: Haze is a common problem in white wines, caused by the slow denaturation and flocculation of grape proteins. Yeast mannoproteins can promote the stability of wine, reduce the visible haziness by decreasing the particle size of the haze.

Applications

     Dosage: usage 100-300mg/L wine;

     Usage: Dilute in four times its weight of water or juice. Add to the must at the beginning of fermentation or add to the wine before filtration.

     Packaging:Yeast mannoprotein is supplied in 5 kg sealed plastic bags.

     Store in a dry environment below 25°C.

Test

1. Tartrate Stability

a)      Protocol

Mannoprotein solution 10 g/l;

Hydro-alcoholic matrix;

In a 1 liter volumetric flask half filled with distilled water dissolve:

- Tartaric acid:                          2.1 g

- Potassium chloride:            1.1 g

- Ethanol at 95 % volume:     110 ml

Homogenise and fill up with distilled water.

b)     Test

Place increasing quantities of mannoprotein solutionin a 100ml volumetric flask 0 - 1 - 2 - 3 - 4 ml and the volume is brought up to 100 ml with hydro-alcoholic matrix.

Add potassium hydrogenotartrate in each 100 mg flask.

Heat at 40 °C in a water bath for 1 hour until the complete solubilization of potassium hydrogenotartrate.

Stack the flasks in a refrigerator at 4 °C.

Observation after 48 hours:

The reference flask containing 0 ml of mannoprotein solution Presents potssium hydrogenotartrate crystals. The absence of crystals in flasks containing mannoproteins aids in appraising the effectiveness.

1. Prevention of haze

a)      Protocol

10 g/l bovine serum albumen solution;

20 g/l mannoprotein solution;

b)     Test

Placer 1 ml of BSA solution in two 100 ml volumetric flasks and bring up to 100 ml in each flask with dry white wine which presents no cloudiness with heating and homogenize.

Adjust 0 and 1 ml of mannoprotein solution and homogenize. These quantities correspond to 0 and 200 mg/l final doses of mannoproteins.

Filter reference and treated solutions through a membrance with a 0.45 µm pore diameter. Pour the filtered solutions in two 50 ml flasks.

Place the two 50 ml flasks and heat at 80 °C in a water bath for 30 minutes. Let cool to room temperature for 45 minutes, measure turbidity of reference and treated solution.

**: Visible crystals;

*: Suspicion of crystal;

/: No crystal