| Title | Value | ||||
|---|---|---|---|---|---|
| Polysaccharide | zymosan | ||||
| Source Name | Hanseniaspora osmophila | ||||
| Weight | |||||
| Main Glycosidic Bond(s) | |||||
| Main Chain | No relevant information could be found in the literature. | ||||
| Side Chain | No relevant information could be found in the literature. | ||||
| NMR Information | unknown | ||||
| Monosaccharide |
|
||||
| Physiological Functions | Improve the taste and fullness of wine, reduce astringency, increase the complexity and persistence of aroma, increase sweetness and roundness, reduce the instability of proteins and tartrates, stimulate lactic acid bacteria to carry out malic acid-lactic acid fermentation, adsorb toxins in wine (such as ochratoxin A), and improve the foam quality of sparkling wine. | ||||
| Intestinal Microbiota Regulation | unknown | ||||
| Related Diseases (based on ICD-11) | |||||
| Correlation map | Click to view | ||||
| DOI | 10.1016/j.fm.2014.04.005 |
Data Source Statement:
The data included in the DoLPHiN database is sourced exclusively from peer-reviewed original publications and presented after normalization.
The data included in the DoLPHiN database is sourced exclusively from peer-reviewed original publications and presented after normalization.