Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 24, 2016, Pages 5020-5030

  Martínez Lapuente, Leticia ^a   Apolinar Valiente, Rafael ^b   Guadalupe, Zenaida ^a   Ayestarán, Belén ^a   Pérez Magariño, Silvia ^c   Williams, Pascale ^b   Doco, Thierry ^b  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b SPO   (France)

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

Author keywords

aging on lees; grape maturity; mannoproteins; oligosaccharides; polysaccharides; PRAG; RG II; sparkling wine

Indexed keywords

CARBOHYDRATES; GLUCOSE; POLYSACCHARIDES; WINE;

GRAPE MATURITIES; MANNOPROTEINS; PRAG; RG-II; SPARKLING WINES;

OLIGOSACCHARIDES;

CARBOHYDRATE;

ANALYSIS; CHEMISTRY; FERMENTATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; VITIS; WINE; YEAST;

CARBOHYDRATES; FERMENTATION; FRUIT; VITIS; WINE; YEASTS;

EID: 84976295658     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b00207     Document Type: Article

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