Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques-Reference-Cited by-同舟云学术

Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques

Published:2013-03-04 Issue:10 Volume:61 Page:2538-2547
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Apolinar-Valiente Rafael¹,Williams Pascale²,Romero-Cascales Inmaculada¹,Gómez-Plaza Encarna¹,López-Roca José María¹,Ros-García José María¹,Doco Thierry²

Affiliation:

1. Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, E-30100 Murcia, Spain

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf304987m

Reference50 articles.

1. Structural characterization of red wine rhamnogalacturonan II

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. A Saccharomyces mannoprotein that protects wine from protein haze

5. Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains

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