Maceration enzymes and mannoproteins: A possible strategy to increase colloidal stability and color extraction in red wines

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 12, 2007, Pages 4854-4862

  Guadalupe, Zenaida ^a   Palacios, Antonio ^a   Ayestarán, Belén ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Bisulfite stable color; Copigmentation color; Maceration enzymes; Mannoproteins; Polyphenol index; Polysaccharides; Red wine; Sensory analysis; Wine color

Indexed keywords

FLAVONOID; FOOD DYE; HYDROLASE; MANNOPROTEINS; MEMBRANE PROTEIN; PHENOL DERIVATIVE; POLYPHENOLS; POLYSACCHARIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; COLLOID; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; TASTE; WINE;

COLLOIDS; FLAVONOIDS; FOOD COLORING AGENTS; HUMANS; HYDROLASES; MEMBRANE GLYCOPROTEINS; PHENOLS; POLYSACCHARIDES; TASTE; WINE;

EID: 34250737772     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063585a     Document Type: Article

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