Innovative methods of extracting mannoproteins from lees and accelerating autolysis

Alberto De Iseppi of the University of Padua presents a study that aims to exploit one of the least valued by-products of winemaking: the lees of wine yeast. In his work entitled “Mannoprotein extracts from lees: characterization and impact on wine properties,” he develops efficient and food-compatible methods for the extraction of yeast mannoproteins. This is a circular approach that can improve the economic and environmental sustainability of the wine chain through the recovery of one of the main by-products of winemaking, lees, for the production of one of the most interesting additives, mannoproteins.

Altro lavoro interessante legato a questo tema che vi proponiamo è quello di Antonio Morata della Universidad Politécnica de Madrid (UPM). Riconoscendo che l’affinamento sulle fecce è una potente tecnica per proteggere gli aromi varietali e il colore, e che viene usata anche per ammorbidire i tannini e aumentare e migliorare il corpo e la struttura del vino, esiste un modo per velocizzare l’autolisi del lievito? In his work entitled “Using ultrasound to accelerate aging on the lees of red wines,” Morata shows how to achieve yeast autolysis in minutes, a process that usually takes from 7-12 months, using ultrasound technology.

Video of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)