Effect Of Commercial Yeaste Polysaccharides In Wine Production As An Additive Agengt

At the end of the20th century，the source and the effect of Polysaccharide in wine werestudied at home and abroad, especially the Mannoprotein. Researches show that thePolysaccharide playes a good role in winemaking. It can promote the growth of lactic acidbacteria, keep the stability of protein, prevent the tartrate from crystallizing, and increase thecomplexity of the aroma. Combining it with phenolic substances, such as tannin and pigment,can weaken the wine grassy and bitter, protect the pigmentation from subsiding，balance thewine,and make the wine mellow, rich and full. What’s more, it will increase volatility ofPolysaccharide and strong the aroma. In our country, the studies on the effect of yeastpolysaccharide during winemaking are few. Therefore, it’s very valuable to prove that thepositive effect of yeast polysaccharide during winemaking.The experiment determined the effect and best concentration of yeast polysaccharideduring aging stage in red and white wine. The concentration gradient of yeast polysaccharideadding in white wine:0mg/L,50mg/L,100mg/L,150mg/L,200mg/L,250mg/L,300mg/L,350mg/L and400mg/L. By measuring some indexs (tannin、total phenolics、 colour、lustre、 Soft index etc.), the200mg/L and250mg/L were selected. Then, Detecing winesadding the two concentration gradient by doing protein stability experiment、tartaricinstability experiment and determination of the aroma components. Finally combining witheconomic benefit, the best concentration gradient of white wine was200mg/L. Theconcentration gradient of yeast polysaccharide adding in red wine:0mg/L、150mg/L、200mg/L、250mg/L and300mg/L. Method was same as above. Finally, the best concentrationgradient of red wine was250mg/L.Studying the effet of yeast polysaccharide on wine by comparing with two othercompeting yeast polysaccharides. The adding concentration of white wine was200mg/L,andred wine was250mg/L. Determining indexs at regular intervals,and then playing proteinstability experiment、tartaric instability experiment、determination of the aroma components.The results showed, comparing with the two other competing yeast polysaccharides, the yeastpolysaccharide was more conducive to stabilize the phenolic、tannin etc. in the wine. It is better to increase protein and tartaric instability and improve the flavor.The effect of yeast polysaccharide and competing yeast polysaccharide adding into wineduring winemaking, was studied. The concentration of yeast polysaccharide was250mg/L.Indexs determination was same as above. Results showed that yeast polysaccharides are infavour of extraction of pigment material and phenolics. And they can reduce astringency,increase sweetness, and increase bodyness and mouthfeel. The effect of sample was betterthan the competing’s.