Study On The Effect Of Yeast Mannose Glycoprotein On The Quality Of Wine

At the end of the 20th century, the source and the effect of yeast mannose glycoprotein in wine were studied overseas. The results showed that yeast mannose glycoprotein works very well in winemaking process. It can keep the stability of protein, inhibit the precipitation of tartrate, increase the release of wine aroma, improve the taste of wine, and protect the pigment from subsiding. But the study in this field in our country is rare and at its intial stage. Therefore, it’s very useful to prove the effect of yeast mannose glycoprotein during winemaking process.The best additive quantity in fermentation and aging stage, the best time to add polysaccharide in fermentation stage and the effect of the different yeast mannose glycoprotein in aging stage were studied in this paper.The concentration gradient of yeast mannose glycoprotein during fermentation stage in red wine:0g/L、0.15g/L、0.25g/L and 0.35g/L. Finally it is concluded that the best adding amount was 0.25g/L. Meanwhile, yeast mannose glycoprotein is added during different stages of wine fermentation process. After the treatment, the wine sample was detected, the results showed that add yeast mannose glycoprotein at the late fermentation stage achieved the best results.The concentration gradient of yeast mannose glycoprotein during aging stage in red wine:0 g/L、0.15 g/L、0.25 g/L and 0.35 g/L. According to the test data,and combined with the benefits, the best concentration gradient of red wine was 0.25 g/L、 The concentration gradient of yeast mannose glycoprotein in white wine:.15 g/L、 0.20 g/L、0.25 g/L �'� 0.30 g/L. Finally it is concluded that the best adding amount was 0.20 g/L.In addition, three types of yeast mannose glycoprotein was selected and added to dry red wine during aging stage, including OPTI-RED、BIOLEES and FP22.The results showed that three types of mannose glycoprotein can help maintain the pigment and tannin stability, improve the taste of wine, the OPTI-RED achieved the best effect among them; Meanwhile, white wine also selected three yeast mannose glycoprotein, including OPTI-WHITE、BIOLEES and FP22.The data revealed that the yeast mannose glycoprotein can help maintain the stability of white wine, increase the complexity of the aroma components, the use of OPTI-WHITE and FP22 achieved better effect.