Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain

Food Chemistry

Volumn 156, Issue , 2014, Pages 151-159

  Apolinar Valiente, Rafael ^a   Williams, Pascale ^b   Mazerolles, Gérard ^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

Monastrell; Oligosaccharides; Pectic enzymes; Terroir; Wine

Indexed keywords

ACID RATIO; CELL WALL DEGRADATION; COMMERCIAL ENZYMES; GALACTOSIDASES; GEOGRAPHICAL ORIGINS; GRAPE SKIN; MONASTRELL; TERROIR;

OLIGOSACCHARIDES; WINE;

ENZYMES;

ARABINOSE; BETA GALACTOSIDASE; ENZYME; GALACTOSE; GALACTURONIC ACID; OLIGOSACCHARIDE; RHAMNOSE;

ARTICLE; ENZYME THERAPY; GRAPE; NONHUMAN; RED WINE; VINICULTURE; ANALYSIS; CHEMISTRY; FRUIT; SPAIN; VITIS; WINE;

BETA-GALACTOSIDASE; FRUIT; OLIGOSACCHARIDES; SPAIN; VITIS; WINE;

EID: 84896727233     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.093     Document Type: Article

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