Molecular weight and physico-chemical profiles of commercial mannoproteins selected for pr

Five distinct commercial yeast mannoproteins (CMPs) were characterized for molecular weight distribution, polysaccharide purity, and composition. The dataset supports a study on how these CMPs, added prior to bottling, modulate sensory attributes like astringency, hotness, and sweetness in two qualities of young Cabernet Sauvignon wines produced at a 50 L pilot scale. Author Andrea Versari published the data on figshare under a CC-BY-4.0 license, last updated on 2026-05-09.

Use Cases

• Correlating molecular weight distribution (~43 kDa, 20.8 – 90.6 kDa) with sensory modulation effects like smoothness and hotness reduction.
• Investigating matrix-dependent interactions by comparing CMP effects in wines with different astringency profiles.
• Analyzing the relationship between oligosaccharide fraction proportion and perceived sweetness in red wine.
• Supporting the development of improved product labeling for commercial mannoproteins based on detailed physico-chemical characterization.

Strengths

• Includes five distinct commercial mannoprotein products enabling comparative analysis.
• Links specific molecular weight ranges (e.g., ~43 kDa) to observed sensory outcomes.
• Experimental design involves two different commercial quality wine matrices, allowing study of matrix effects.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is small (183.8 KB), indicating limited scope and likely a focused experimental dataset.

Provenance

Source

figshare, author Andrea Versari.

Collection Method

Likely contains experimental measurements from a study on commercial yeast mannoproteins added to pilot-scale (50 L) wine batches.

Freshness

Last updated 2026-05-09 08:44:21; freshness should be verified.