Effect of Flash Release and Pectinolytic Enzyme Treatments on Wine Polysaccharide Composition
Author:
Affiliation:
1. INRA, Joint Research Unit “Sciences for Enology” n°1083, 2 place Viala, F-34060 Montpellier Cedex, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf071427t
Reference38 articles.
1. Aggregation of grape seed tannins in model wine—effect of wine polysaccharides
2. Use of an experimental design approach for evaluation of key wine components on mouth-feel perception
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