SY 43 Yeast Mannoproteins is yeast cell wall components that are proteins with large numbers of mannose groups attached. Yeast mannoproteins are extracted from the cell walls of the common yeast Saccharomyces cerevisiae using an enzyme treatment. The yeast mannoprotein preparation has a molecular mass range of around 40 kDa. The yeast mannoproteins are proposed to be added to wine in a concentration range of 100-300 mg/L, which is consistent with internationally used levels.
Application
◆ Yeast mannoproteins is added to wine as a food additive to inhibit the formation of potassium bitartrate crystals which are commonly formed in bottled wine.
◆ Yeast mannoproteins protect wine from protein haze.
◆ Yeast mannoproteins can increase the electrical conductivity of wine.
Main Types and Specifications
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Appearance
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White to light gray powder
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Mannoprotein, %
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30.0～70.0
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Protein, %
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≤8.0
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Moisture, %
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≤5.0
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Residue On Ignition, %
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≤3.0
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Package and Storage
1, 5, 10, 25 kg/bag, carton or drum. Shelf life is 2 years. Put in cold and dry place, unused packaging should be picked and used up as soon as possible.
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