Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines-Reference-Cited by-同舟云学术

Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines

Published:2013-10-10 Issue:1 Volume:20 Page:62-71
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Apolinar-Valiente R.¹,Romero-Cascales I.¹,Williams P.²,Gómez-Plaza E.¹,López-Roca J.M.¹,Ros-García J.M.¹,Doco T.²

Affiliation:

1. Departamento de Tecnología de Alimentos; Nutrición y Bromatología; Facultad de Veterinaria; Universidad de Murcia; 30100 Murcia Spain

2. INRA; Joint Research Unit 1083 Sciences for Enology; 2 Place Viala F-34060 Montpellier France

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12048/fullpdf

Reference48 articles.

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3. Examen en microscopie electronique de l'influence d'activites enzymatiques purifiées sur les parois cellulaires des pellicules des raisins;Amrani-Joutei;Journal International des Sciences de la Vigne et du Vin,2003

4. Discriminated release of phenolic substances from red wine grape skins (Vitis vinifera L.) by multicomponent enzymes treatment;Arnous;Biochemical Engineering Journal,2010

5. Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process;Ayestarán;Analytica Chimica Acta,2004

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