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Am. J. Enol. Vitic. 47:1:108-110 (1996)
Copyright © 1996 by the American Society for Enology and Viticulture.
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Evolution of Grape (Carignan noir cv.) and Yeast Polysaccharides During Fermentation and Post-Maceration

T. Doco 1, J.-M. Brillouet 1, and M. Moutounet 1

1 Institut National de la Recherche Agronomique, Institut des Produits de la Vigne, Laboratoire des Polyméres et des Techniques Physico-Chimiques, 2 place viala, F-34060 Montpellier Cedex 1, France.

Soluble polysaccharides (yeast mannoproteins, grape type II arabinogalactans, and rhamnogalacturonan II) increased in concentration during fermentation of must to wine (9 days), then stabilized during the post-maceration (final time 26 days). Soluble proteins exhibited an opposite behavior.

Key words: wine polysaccharides, mannoproteins, type II arabinogalactans, rhamnogalacturonan II, proteins

Submitted on January 20, 1995




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Copyright © 1996 by the American Society for Enology and Viticulture.