Abstract
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.
- Received January 1995.
- Copyright 1996 by the American Society for Enology and Viticulture
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