Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines-Reference-Cited by-同舟云学术

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Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines

Published:2024-01 Issue: Volume:430 Page:137047
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Canalejo Diego,Martínez-Lapuente Leticia,Ayestarán Belén,Pérez-Magariño Silvia,Guadalupe Zenaida

Funder

Ministerio de Ciencia e Innovación

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Characterization of Romanian Wines by Gas Chromatography-Mass Spectrometry;Avram;Analytical Letters,2015

2. The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach;Brandão;Carbohydrate Polymers,2017

3. Characterization of polysaccharide extracts recovered from different grape and winemaking products;Canalejo;Food Research International,2022

4. Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains;Chalier;Food Chemistry,2007

5. Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility;Comuzzo;Food Chemistry,2006

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mannoproteins modulate olfactrory perception and copigmentation of organoleptic-active-components in wines: Effects and potential molecular mechanisms;Food Research International;2024-10

2. Organoleptic modulation functions and physiochemical characteristics of mannoproteins: Possible correlations and precise applications in modulating color evolution and orthonasal perception of wines;Food Research International;2024-09

3. Optimization and validation of a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analysis of flavor compound interactions in Baijiu;Journal of Food Composition and Analysis;2024-09

4. Vermicomposting as a Valorization Solution to the Winery Sector By-Products;Agronomy;2024-05-23

5. Decoding Polysaccharides from Two Pichia Yeasts and Their Molecular Interaction with Wine Fruity Esters;Journal of Agricultural and Food Chemistry;2024-05-17

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