Polysaccharide profile and content during the vinification and aging of tempranillo red wines

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 26, 2007, Pages 10720-10728

  Guadalupe, Zenaida ^a   Ayestarán, Belén ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Arabinogalactan proteins; Grape and yeast polysaccharides; Homogalacturonans; Mannoproteins; Red wine; Rhamnogalacturonans II; Winemaking

Indexed keywords

ARABINOGALACTAN; GALACTAN; MANNOPROTEINS; MEMBRANE PROTEIN; POLYSACCHARIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; FOOD HANDLING; FRACTIONATION; GEL CHROMATOGRAPHY; METHODOLOGY; MOLECULAR WEIGHT; SOLUBILITY; TIME; WINE;

CHEMICAL FRACTIONATION; CHROMATOGRAPHY, GEL; FOOD HANDLING; GALACTANS; MEMBRANE GLYCOPROTEINS; MOLECULAR WEIGHT; POLYSACCHARIDES; SOLUBILITY; TIME FACTORS; WINE;

VITACEAE;

EID: 38049033843     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0716782     Document Type: Article

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