EVOLUTION OF GRAPE (CARIGNAN-NOIR CV) AND YEAST POLYSACCHARIDES DURING FERMENTATION AND POST-MACERATION

Authors
DOCO T BRILLOUET JM MOUTOUNET M
Citation
T. Doco et al., EVOLUTION OF GRAPE (CARIGNAN-NOIR CV) AND YEAST POLYSACCHARIDES DURING FERMENTATION AND POST-MACERATION, American journal of enology and viticulture, 47(1), 1996, pp. 108-110
Citations number
21
Categorie Soggetti
Food Science & Tenology",Agriculture,"Biothechnology & Applied Migrobiology
Journal title
American journal of enology and viticulture → ACNP
ISSN journal
00029254
Volume
47
Issue
1
Year of publication
1996
Pages
108 - 110
Database
ISI
SICI code
0002-9254(1996)47:1<108:EOG(CA>2.0.ZU;2-8
Abstract
Soluble polysaccharides (yeast mannoproteins, grape type II arabinogal actans, and rhamnogalacturonan II) increased in concentration during f ermentation of must to wine (9 days), then stabilized during the post- maceration (final time 26 days). Soluble proteins exhibited an opposit e behavior.