mannoprotein

Effect of mannoprotein on white wine 's tartar and protein stability

酵母甘露糖蛋白对白葡萄酒酒石和蛋白质稳定性的影响

Study on Effects of Mannoprotein Added to Wine Tartar Stability

酵母甘露糖蛋白对葡萄酒酒石稳定性影响的研究

When added into wine , mannoprotein can reduce the dosage of bentonite , and the conductivity of the wine will increase .

添加甘露糖蛋白后，干白葡萄酒的初始电导率值增加；

The mannoprotein was extracted from waste brewer 's yeast by heat-extracted and enzymatic digestion .

本文研究用酶法和热浸提法从啤酒废酵母中提取甘露糖蛋白。