Influence of grape maturity and maceration length on polysaccharide composition of cabernet sauvignon red wines

American Journal of Enology and Viticulture

Volumn 66, Issue 3, 2015, Pages 393-397

  Gil, Mariona ^a   Quirós, Manuel ^b   Fort, Francesca ^a   Morales, Pilar ^b   Gonzalez, Ramón ^b   Canals, Joan Miquel ^a   Zamora, Fernando ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b Ctra Burgos Km 6   (Spain)

Author keywords

Grape maturity; Maceration length; Mannoproteins; Polysaccharides; PRAGs; Wine

Indexed keywords

VITACEAE;

EID: 84940366948     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2014.14114     Document Type: Article

References (29)

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