Changes in Red Wine Soluble Polysaccharide Composition Induced by Malolactic Fermentation-Reference-Cited by-同舟云学术

Changes in Red Wine Soluble Polysaccharide Composition Induced by Malolactic Fermentation

Published:2007-10-17 Issue:23 Volume:55 Page:9592-9599
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dols-Lafargue Marguerite¹,Gindreau Emmanuel¹,Le Marrec Claire¹,Chambat Gérard¹,Heyraud Alain¹,Lonvaud-Funel Aline¹

Affiliation:

1. UMR 1219 OEnologie, Université Victor Segalen Bordeaux 2, INRA, ISVV, 351 cours de la Libération, 33405 Talence, France; SARCO, Rue Aristide Bergès, 33270 Pessac, France; and Centre de Recherche sur les Macromolécules Végétales, ICMG/CNRS, B.P. 53, 38041 Grenoble cedex 9, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071677%2B

Reference30 articles.

1. Characterization of five type II arabinogalactan-protein fractions from red wine of increasing uronic acid content

2. Structural characterization of red wine rhamnogalacturonan II

3. Improved size-exclusion high-performance liquid chromatographic method for the simple analysis of grape juice and wine polysaccharides

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

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