Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine

Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine

Mannoproteins enhance wine stability and sensory properties, but their specific role in modulating viscosity and mouthfeel across wine quality levels remains underexplored. This study explores the nuanced impact of various mannoprotein-producing yeast strains on specific mouthfeel sensations, partic...

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Bibliographic Details
Main Authors: Emerson Núñez, Josefina Vidal, Matías Chávez, Edmundo Bordeu, Fernando Osorio, Sebastián Vargas, Elba Hormazábal, Natalia Brossard
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
mannoproteins
yeast
mouthfeel
viscosity
sensory correlation
Online Access:https://www.mdpi.com/2304-8158/14/3/462
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