A simple method for total quantification of mannoprotein content in real wine samples.

Area of Science:

• Enology
• Analytical Chemistry
• Food Science

Background:

• Yeast mannoproteins enhance wine quality during winemaking.
• Current methods for mannoprotein quantification in wine are challenging.
• Winemaking practices aim to increase wine mannoprotein content.

Purpose of the Study:

• To develop a simple and accurate method for mannoprotein quantification in wines.
• To provide a reliable analytical tool for monitoring wine mannoprotein levels.

Main Methods:

• Isolation of wine polysaccharides using size exclusion chromatography.
• Acid hydrolysis followed by acid elimination via solid-phase extraction.
• Analysis of monosaccharides using ion exclusion High-Performance Liquid Chromatography (HPLC).

Main Results:

• The developed method provides accurate mannoprotein quantification.
• It offers advantages over existing techniques, including low sample volume and parallel processing.
• The method clearly distinguishes mannoproteins from other wine polysaccharides.

Conclusions:

• This new method simplifies mannoprotein analysis in wine.
• It enables better monitoring of wine quality during and after winemaking.
• The technique is suitable for routine analysis in enological laboratories.