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(Pocock et al., 2000; Marangon et al., 2011). Moreover, no bands of residual fining yeast proteins were detected in SDS-Page gels, which might indicate that the majority of the yeast proteins have been precipitated. This evidence correlates with the clarification potential results previously presented in this study, which indicate that flocculation seems to have occurred very efficiently. Nevertheless, a more sensitive method as ELISA or mass spectrometry methodologies should be further used to analyze the probable presence of some residual yeast proteins on the final wines. Although the wine unstable proteins have not been removed by the YPE fining, the results of the heat test indicate that heat instability was significantly Epigenetics inhibitor reduce (p AZD5363 ic50 haze protection mechanism is still very unclear in the literature (Moine-Ledoux and Dubourdieu, 1999), the stabilization effect promoted by YPE application is possibly explained by the presence of some residual haze-protective material on our extracts. In particular it is probable that the YPE still contain mannoproteins (glycoproteins containing 15�C90% mannose by their weight) derived from the yeast cell walls which are already well described to prevent the haze phenomenon in white wines (Dupin et al., 2000a,b; Caridi, 2006). Indeed, some studies previously showed that wine aged on yeast lees presented reduced haze potential and lower bentonite requirements for protein stability than Chlormezanone wine aged without lees but containing the same level of unstable protein (Moine-Ledoux and Dubourdieu, 1999). In addition, mannoproteins might also promote a positive impact in terms of wine body and volume enhancement (Caridi, 2006). Figure 5 SDS-PAGE 12,5%, Comassie staining. Total protein was precipitated from 1 ml of each wine sample. 1, Not treated wine. Wines treated with fining agents (max. dosage); 2, BCV1; 3, BCV5; 4, Bentonite; 5, Casein; 6, PVPP; 7, Vegetable protein. Figure 6 Heat test. Instability was measured according to the variation of absorbance at 540 nm, by spectrometry methodology (��A540nm). Not treated wine, NT; Treated wine samples, Yeast protein extracts (BCV1 and BCV5); Bent, Bentonite; Cas, Casein; PVPP, ...