Changes in polysaccharide composition during sparkling wine making and aging

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 50, 2013, Pages 12362-12373

  Martínez Lapuente, Leticia ^a   Guadalupe, Zenaida ^a   Ayestarán, Belén ^a   Ortega Heras, Miriam ^b   Pérez Magariño, Silvia ^b  

^a Ctra Burgos Km 6   (Spain)

^b INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

glucans; grape variety; homogalacturonans; mannoproteins; polysaccharides rich in arabinose and galactose; rhamnogalacturonan II; sparkling wine

Indexed keywords

GLUCANS; GRAPE VARIETY; HOMOGALACTURONANS; MANNOPROTEINS; RHAMNOGALACTURONAN; SPARKLING WINES;

MOLECULAR WEIGHT; PRINCIPAL COMPONENT ANALYSIS; WINE;

POLYSACCHARIDES;

POLYSACCHARIDE;

ARTICLE; CARBONATED BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; TIME; VITIS;

CARBONATED BEVERAGES; FERMENTATION; POLYSACCHARIDES; SACCHAROMYCES CEREVISIAE; TIME FACTORS; VITIS;

EID: 84890726462     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403059p     Document Type: Article

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