Physiological and genomic analysis of Saccharomyces cerevisiae artificial hybrids with improved fermentation performance and mannoprotein release capacity

Yeast mannoproteins contribute to several aspects of wine quality by protecting wine against protein haze, reducing astringency, retaining aroma compounds and stimulating growth of lactic-acid bacteria酵母甘露糖蛋白（Yeast mannoproteins）可通过多重机制对葡萄酒品质产生积极贡献，具体表现为抵御葡萄酒产生蛋白质浑浊（protein haze）、降低酒体涩感、保留香气化合物，以及促进乳酸菌（Lactic-acid bacteria）的生长。