Dupin, I V <br/><br/>
Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: their release during fermentation and lees contact and a proposal for their mechanism of action.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Aug 2000 
 - 3098-105 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf0002443  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermentation<br/>Food Handling<br/>Glycoside Hydrolases--metabolism<br/>Kinetics<br/>Membrane Glycoproteins--metabolism<br/>Saccharomyces cerevisiae--metabolism<br/>Wine<br/>beta-Fructofuranosidase