Effect of commercial mannoproteins on wine colour and tannins stability

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 907-914

  Rodrigues, A ^a,b   Ricardo Da Silva, J M ^a   Lucas, C ^b   Laureano, O ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b Winemaker Dão Sul Sociedade Vitivinícola   (Portugal)

Author keywords

Anthocyanins; Mannoproteins; Polyphenols; Polysaccharides; Proanthocyanidins; Red wine

Indexed keywords

COLOUR STABILITY; COMMERCIAL PRODUCTS; MANNOPROTEINS; POLYPHENOLS; PROANTHOCYANIDINS; PROFILE EVOLUTION; RED WINE; STABILIZING EFFECTS;

ANTHOCYANINS; PHENOLS; POLYMERS; WINE;

COLOR;

CONCANAVALIN A; MANNOPROTEIN; POLYPHENOL; PROANTHOCYANIDIN; TANNIN; TARTARIC ACID;

ADVERTIZING; ARTICLE; ENZYME STABILITY; FOOD COLOR; MOLECULAR WEIGHT; NONHUMAN; POLYMERIZATION; PRECIPITATION; RED WINE; WINE;

EID: 80755159398     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.075     Document Type: Article

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