Dati FAIR: Food Research International 205 (2025) 115956 (https://doi.org/10.1016/j.foodres.2025.115956)

This study investigated the performance of selected yeast strains overproducing mannoproteins versus the conventional strain AGL 804 in terms of mannoprotein release and its consequences on the composition and color modulation of short-aged commercial red wines. The study fills a gap of volume and actual red wine production by comparing 36 winemaking conditions, each of 850 kg of grapes. The findings suggest that a careful yeast selection and appropriate harvest timing can effectively enhance mannoprotein content, tannin concentration, and T/A ratio, as well as global wine color, six months after bottling.