<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2221-2450</journal-id>
<journal-title><![CDATA[Revista CENIC Ciencias Biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. CENIC Cienc. Biol]]></abbrev-journal-title>
<issn>2221-2450</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Investigaciones Científicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2221-24502023000100132</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[INFLUENCIA DE LAS MANOPROTEÍNAS EN LAS PROPIEDADES ORGANOLÉPTICAS DE LOS DIFERENTES TIPOS DE VINOS]]></article-title>
<article-title xml:lang="en"><![CDATA[INFLUENCE OF MANNOPROTEINS ON THE ORGANOLEPTIC PROPERTIES OF DIFFERENT TYPES OF WINE]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pino-Hurtado]]></surname>
<given-names><![CDATA[Mario Sergio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de La Rioja  ]]></institution>
<addr-line><![CDATA[ La Rioja]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>54</volume>
<fpage>132</fpage>
<lpage>139</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2221-24502023000100132&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2221-24502023000100132&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2221-24502023000100132&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los polisacáridos presentes en el vino son macromoléculas denominadas &#8220;coloides protectores&#8221; que se originan tanto en las paredes celulares de la uva como en los propios microorganismos durante las etapas de fermentación y crianza; estos inhiben o limitan la agregación, floculación y precipitación de las sustancias coloidales que atentan contra la calidad final de esta bebida. La cristalización de las sales de tartrato es un fenómeno que se desea evitar en la industria enológica, esta precipitación espontánea es muy lenta e impredecible y se caracteriza por un depósito de cristales en el fondo de las botellas. Las características estructurales de estos polisacáridos y en especial las manoproteínas desempeñan un papel clave para evitar esta problemática, principalmente por su capacidad para estabilizar los compuestos fenólicos, las proteínas y las propiedades organolépticas del vino. Actualmente el empleo de diferentes formulaciones de manoproteínas de levadura como ingrediente funcional natural en la industria enológica ha acarreado gran interés por parte de los investigadores y los métodos fundamentales para su extracción son: empleando enzimas que destruyen las paredes celulares de la levadura o por medio de extracciones físicas. Aunque existen hasta la fecha varios trabajos que estudian la influencia de las características estructurales de las manoproteínas en la calidad final del vino, aún se necesita un mayor número de investigaciones sobre el tema. La presente revisión se centra en destacar los últimos avances sobre la influencia de estos preparados obtenidos por métodos no convencionales con el fin de relacionar sus características estructurales y mecanismos subyacentes con el impacto que tienen en las propiedades organolépticas de los diferentes tipos de vino.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The polysaccharides in wine are macromolecules called "protective colloids" that originate both in the cell walls of the grape and in the microorganisms themselves during the fermentation and aging stages; these molecules inhibit or limit the aggregation, flocculation and precipitation of colloidal substances that threaten the final quality of this beverage. The crystallization of tartrate salts is a phenomenon undesired in the oenological industry, this spontaneous precipitation is too slow and unpredictable, and it is characterized by a deposit of crystals at the bottom of the bottles. The structural characteristics of these polysaccharides, and specially mannoproteins, are very important to avoid this problem, mainly due to their ability to stabilize both phenolic compounds, proteins, and the organoleptic properties of wine. The use of different formulations of yeast mannoproteins as a natural functional ingredient in the oenological industry has currently led to great interest on the part of researchers and the fundamental methods for its extraction are using enzymes that destroy the cell walls of the yeast or through physical extractions. Although there are several studies to date that study the influence of the structural characteristics of mannoproteins on the final quality of wine, more research is still needed on the subject. This review focuses on highlighting the latest advances on the influence of these preparations obtained by unconventional methods to relate their structural characteristics and underlying mechanisms with the impact they have on the organoleptic properties of different types of wine.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Manoproteínas]]></kwd>
<kwd lng="es"><![CDATA[polisacáridos del vino]]></kwd>
<kwd lng="es"><![CDATA[calidad del vino]]></kwd>
<kwd lng="es"><![CDATA[propiedades organolépticas]]></kwd>
<kwd lng="en"><![CDATA[Mannoproteins]]></kwd>
<kwd lng="en"><![CDATA[wine polysaccharides]]></kwd>
<kwd lng="en"><![CDATA[wine quality]]></kwd>
<kwd lng="en"><![CDATA[organoleptic properties]]></kwd>
</kwd-group>
</article-meta>
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