Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines

Food Chemistry

Volumn 232, Issue , 2017, Pages 49-59

  Jégou, Sandrine ^a   Hoang, Duc An ^a   Salmon, Thomas ^a   Williams, Pascale ^b   Oluwa, Solomen ^a   Vrigneau, Céline ^c   Doco, Thierry ^b   Marchal, Richard ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b SPO   (France)

^c Institut nologique de Champagne   (France)

Author keywords

Champagne wine; Chardonnay; Grape juice; Oligosaccharides; Pinot meunier; Polysaccharides; Press fractioning

Indexed keywords

FRUIT JUICES; OLIGOSACCHARIDES; POLYSACCHARIDES; PRESSES (MACHINE TOOLS);

CHAMPAGNE WINES; CHARDONNAY; GRAPE JUICE; MANNOPROTEINS; PINOT MEUNIER; WINE COMPOSITION;

WINE;

ARABINOSE; GALACTOSE; MANNOPROTEIN; OLIGOSACCHARIDE; POLYSACCHARIDE; CARBOHYDRATE DIET;

ARTICLE; CHAMPAGNE CHARDONNAY BASE WINE; CONTROLLED STUDY; EXTRACTION; FOOD QUALITY; GRAPE JUICE; HARVESTING; HYDROLYSIS; PINOT MEUNIER; PINOT MEUNIER BASE WINE; WINE; CARBOHYDRATE DIET; VITIS;

DIETARY CARBOHYDRATES; OLIGOSACCHARIDES; POLYSACCHARIDES; VITIS; WINE;

EID: 85017190521     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.032     Document Type: Article

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