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Viticulture Enology

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Viticulture Enology

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Research Frontiers in Polysaccharide Release During Yeast Autolysis

Quantification of mannoproteins and beta-glucans released from Saccharomyces cerevisiae cells affecting mouthfeel and wine stability.

Temporal Dynamics of Cell Wall Polysaccharide Liberation in Wine Yeast
Enzymatic Cascades Governing Glucan and Mannan Release During Autolysis
Strain-Specific Polysaccharide Profiles in Sparkling Wine Production
Autophagy-Driven Structural Breakdown in Saccharomyces cerevisiae Lysis
β-Glucan Bioavailability and Sensory Integration in Aged Wines
Mannoproteins as Stabilizers: From Cell Disruption to Colloidal Protection
Chitin and Chitosan Liberation in Hybrid and Non-GMO Yeast Strains
Polysaccharide Complexity Across Malolactic Co-Fermentation Environments
Extracellular Polysaccharide Accumulation During Extended Lees Contact
Cross-Linked Glucan Architecture and Its Rheological Impact on Must

All Viticulture & Enology PhD categories