A simple method for total quantification of mannoprotein content in real wine samples
Author:
Funder
Spanish Ministerio de Ciencia e Innovación
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference34 articles.
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2. Release of macromolecules by Saccharomyces cerevisiae during ageing of French flor sherry wine “Vin jaune”;Charpentier;International Journal of Food Microbiology,2004
3. Quantification of polymeric mannose in wine extracts by FT-IR spectroscopy and OSC-PLS1 regression;Coimbra;Carbohydrate Polymers,2005
4. Structural modification of arabinogalactan-proteins during aging on lees;Doco;American Journal of Enology and Viticulture,2003
5. Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: Their release during fermentation and lees contact and a proposal for their mechanism of action;Dupin;Journal of Agricultural and Food Chemistry,2000
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