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