The composition of cell walls from grape marcs is affected by grape origin and enological technique

Food Chemistry

Volumn 167, Issue , 2015, Pages 370-377

  Apolinar Valiente, Rafael ^a   Romero Cascales, Inmaculada ^a   Gómez Plaza, Encarna ^a   López Roca, José María ^a   Ros García, José María ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Cell wall; Cold pre fermentative maceration; Grape marcs; Monastrell; Pectic enzymes; Terroir

Indexed keywords

CYTOLOGY; ENZYMES;

CELL WALLS; COLD PRE-FERMENTATIVE MACERATION; GRAPE MARC; MONASTRELL; TERROIR;

CELLS;

BETA GALACTOSIDASE; CARBOHYDRATE; LIGNIN; PHENOL DERIVATIVE; URONIC ACID;

ACETYLATION; ANALYTIC METHOD; ARTICLE; CARBOHYDRATE ANALYSIS; CELL WALL; CHEMICAL COMPOSITION; FERMENTATION TECHNIQUE; GRAPE; METHYLATION; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN CONTENT; TRANSMISSION ELECTRON MICROSCOPY; VINEYARD; WINE; ANALYSIS; CHEMISTRY; FRUIT; VITIS;

CELL WALL; FRUIT; VITIS; WINE;

EID: 84904876551     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.030     Document Type: Article

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