Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines-Reference-Cited by-同舟云学术

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Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines

Published:2023-08-16 Issue:4 Volume:72 Page:1985-1994
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Curiel-Fernández María¹^ORCID,Cano-Mozo Estela¹^ORCID,Ayestarán Belén²^ORCID,Guadalupe Zenaida²^ORCID,Pérez-Magariño Silvia¹^ORCID

Affiliation:

1. Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain

2. Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC, Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain

Funder

Agencia Estatal de Investigaci?n

European Regional Development Fund

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02894

Reference46 articles.

1. Determination of Must and Wine Polysaccharides by Gas Chromatography–Mass Spectrometry (GC–MS) and Size-Exclusion Chromatography (SEC)

2. Properties of Wine Polysaccharides

3. Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC)

4. The polysaccharides of winemaking: From grape to wine

5. Aggregation of grape seed tannins in model wine—effect of wine polysaccharides

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