Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines-Reference-Cited by-同舟云学术

Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines

Published:2023-02-25 Issue:4 Volume:72 Page:1928-1937
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Martínez-Lapuente Leticia¹,Guadalupe Zenaida¹^ORCID,Higueras Manuel²,Ayestarán Belén¹,Pérez-Porras Paula³,Bautista-Ortín Ana Belén³,Gómez-Plaza Encarna³

Affiliation:

1. Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain

2. Scientific Computation & Technological Innovation Center (SCoTIC), Universidad de La Rioja, 26006 Logroño, Spain

3. Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain

Funder

Ministerio de Ciencia, Innovaci?n y Universidades

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.2c08976

Reference50 articles.

1. Structural Modification of Wine Arabinogalactans during Aging on Lees

2. The polysaccharides of red wine: total fractionation and characterization

3. Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process

4. The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking

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

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