A BS TRACTThe exocellular polysaccharides released by commercial dried Saccharomyces yeasts in wine and fermented media have been studied during alcoholic fermentation and storage over lees for several months. Hexadecyltrimethylammonium bromide (Cetavlon) precipitation and affinity chromatography (Con A-Sepharose) were used to separated a mannoprotein from an unpurifwd macromolecular fraction containing glucose, mannose and protein. The mannoprotein i s the major component of the yeast exocellular polysaccharides.The soluble polysaccharide content, by h.p.l.c., depends on the yeast strain, the fermentation temperature and the duration of storage over yeast lees. In white wine production, the contact of wine with yeast lees and the stirring of lees increase irs soluble polysaccharide content.

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<p style="text-align: justify;">Nous proposons dans cette note une méthode originale de dosage simultané des polysaccharides et des protéines des moûts et des vins, par chromatographie liquide haute pression de tamisage moléculaire. L'application de la chromatographie liquide haute pression pour le dosage global des protéines solubles des moûts et des vins a déjà été signalé par P.-J. TYSON (1981) qui opère par chromatographie d'exclusion.</p>