The influence of yeast glycosylated proteins on tannins aggregation in model solution

Journal International des Sciences de la Vigne et du Vin

Volumn 38, Issue 4, 2004, Pages 209-218

  Charpentier, Claudine ^a   Escot, Sandra ^b   Gonzalez, E ^b   Dulau, L ^c   Feuillat, M ^b  

^a UMR1131 Vigne et Vins d'Alsace   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c Vinidea   (France)

Author keywords

Aggregation; Glycosylated; Precipitation; Proteins; Stability coefficient; Tannins; Yeasts

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 20444396237     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.2004.38.4.911     Document Type: Article

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