Abstract: A method for added Saccharornyces cerevisiae mannoproteins into wine and its functional effect on the stabilization were studied by carrying out performance experiment.

• 摘 要: 研究了在葡萄酒中添加不同剂量的酵母甘露糖蛋白后，对葡萄酒后期处理稳定性效果的影响。