Polysaccharide composition of monastrell red wines from four different Spanish terroirs: Effect of wine-making techniques

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 10, 2013, Pages 2538-2547

  Apolinar Valiente, Rafael ^a   Williams, Pascale ^b   Romero Cascales, Inmaculada ^a   Gómez Plaza, Encarna ^a   López Roca, José María ^a   Ros García, José María ^a   Doco, Thierry ^b  

^a UNIVERSITY OF MURCIA   (Spain)

^b SPO   (France)

Author keywords

pectic enzymes; polysaccharides; refrigeration techniques; terroir; wine

Indexed keywords

COMMERCIAL ENZYMES; GEOGRAPHICAL ORIGINS; POLYSACCHARIDE COMPOSITION; POLYSACCHARIDE CONTENTS; PREFERMENTATIVE COLD MACERATION; REFRIGERATION TECHNIQUES; SIGNIFICANT DIFFERENCES; TERROIR;

CARBON DIOXIDE; ENZYMES; FRUITS; POLYSACCHARIDES; WINE;

COMMERCIAL REFRIGERATION;

POLYSACCHARIDE;

CHEMISTRY; COMPARATIVE STUDY; CONFERENCE PAPER; FOOD HANDLING; METABOLISM; METHODOLOGY; MICROBIOLOGY; SPAIN; VITIS; WINE; YEAST;

FOOD TECHNOLOGY; POLYSACCHARIDES; SPAIN; VITIS; WINE; YEASTS;

EID: 84874966624     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304987m     Document Type: Conference Paper

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