Effect of Yeast Mannoproteins and Grape Polysaccharides on the Growth of Wine Lactic Acid and Acetic Acid Bacteria

Polysaccharides constitute one of the main groups of wine macromolecules, and the difficulty in separating and purifying them has resulted in them being less studied than other wine macromolecules. In this study, the biological activity of a number of polysaccharide fractions obtained from yeast lees, must, and wine has been analyzed against a large collection of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) of enological origin. Results showed that a high proportion of AAB strains (60−88%) was inhibited by concentrations lower than 50 mg/L polysaccharide fractions containing intermediate- (6−22 kD) and small-molecular-weight (