PROCESS TO IMPROVE ACTIVITY OF MANNOPROTEIN AS WINE STABILISER

摘要

The present invention describes a process to improve the activity as wine stabiliser of a mannoprotein, comprising treating a mannoprotein with a basi c solution at a pH of at least 9. The mannoprotein obtainable by this process is more effective in stabilising wine against tartrate precipitation or protein haze formation when compared with the mannoprotein prior to the treatment wi th basic solution.