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Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines

Mariona Gil, Manuel Quirós, Francesca Fort, Pilar Morales, Ramón Gonzalez, Joan-Miquel Canals, Fernando Zamora
Am J Enol Vitic. August 2015 66: 393-397; published ahead of print January 30, 2015 ; DOI: 10.5344/ajev.2014.14114
Mariona Gil
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
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Manuel Quirós
2Instituto de Ciencias de la Vid y del Vino (CSIC-UR-CAR), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain
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Francesca Fort
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
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Pilar Morales
2Instituto de Ciencias de la Vid y del Vino (CSIC-UR-CAR), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain
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Ramón Gonzalez
2Instituto de Ciencias de la Vid y del Vino (CSIC-UR-CAR), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain
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Joan-Miquel Canals
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
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Fernando Zamora
1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
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  • For correspondence: fernando.zamora@urv.cat
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Article Information

vol. 66 no. 3

DOI 
https://doi.org/10.5344/ajev.2014.14114

Published By 
American Journal of Enology and Viticulture
History 
  • Received October 1, 2014
  • Revision received January 1, 2015
  • Accepted January 1, 2015
  • Published online July 31, 2015.

Article Versions

  • Previous version (January 30, 2015 - 22:28).
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©2015 by the American Society for Enology and Viticulture

Author Information

  1. Mariona Gil1,
  2. Manuel Quirós2,
  3. Francesca Fort1,
  4. Pilar Morales2,
  5. Ramón Gonzalez2,
  6. Joan-Miquel Canals1 and
  7. Fernando Zamora1,*
  1. 1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
  2. 2Instituto de Ciencias de la Vid y del Vino (CSIC-UR-CAR), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain
  1. ↵* Corresponding author (email: fernando.zamora{at}urv.cat; tel: +34 977 55 87 96; fax: +34 977 55 86 86)
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Vol 66 Issue 3

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Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines
Mariona Gil, Manuel Quirós, Francesca Fort, Pilar Morales, Ramón Gonzalez, Joan-Miquel Canals, Fernando Zamora
Am J Enol Vitic.  August 2015  66: 393-397;  published ahead of print January 30, 2015 ; DOI: 10.5344/ajev.2014.14114

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Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines
Mariona Gil, Manuel Quirós, Francesca Fort, Pilar Morales, Ramón Gonzalez, Joan-Miquel Canals, Fernando Zamora
Am J Enol Vitic.  August 2015  66: 393-397;  published ahead of print January 30, 2015 ; DOI: 10.5344/ajev.2014.14114
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