RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 108
OP 110
DO 10.5344/ajev.1996.47.1.108
VO 47
IS 1
A1 T. Doco
A1 J.-M. Brillouet
A1 M. Moutounet
YR 1996
UL http://www.ajevonline.org/content/47/1/108.abstract
AB 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.