Changes in red wine soluble polysaccharide composition induced by malolactic fermentation

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 23, 2007, Pages 9592-9599

  Dols Lafargue, Marguerite ^a   Gindreau, Emmanuel ^b   Le Marrec, Claire ^a   Chambat, Gérard ^c   Heyraud, Alain ^c   Lonvaud Funel, Aline ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b SARCO   (France)

^c CNRS   (France)

Author keywords

Malolactic fermentation; Oenococcus oeni; Soluble polysaccharides; Wine

Indexed keywords

LACTIC ACID; MALIC ACID; MALIC ACID DERIVATIVE; POLYSACCHARIDE;

ARTICLE; BACTERIUM; FERMENTATION; METABOLISM; MICROBIOLOGY; SOLUBILITY; WINE;

BACTERIA; FERMENTATION; LACTIC ACID; MALATES; POLYSACCHARIDES; SOLUBILITY; WINE;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI; VITACEAE;

EID: 36749032387     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071677+     Document Type: Article

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