TY - JOUR T1 - Evolution of Grape (Carignan noir cv.) and Yeast Polysaccharides During Fermentation and Post-Maceration JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 108 LP - 110 DO - 10.5344/ajev.1996.47.1.108 VL - 47 IS - 1 AU - T. Doco AU - J.-M. Brillouet AU - M. Moutounet Y1 - 1996/01/01 UR - http://www.ajevonline.org/content/47/1/108.abstract N2 - 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. ER -