mannoprotein
- You have accessRestricted accessEvaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine ProductionPaola Domizio, Livio Lencioni, Luca Calamai, Lorenzo Portaro, Linda F. BissonAm J Enol Vitic. 2018 69: 266-277 ; DOI: 10.5344/ajev.2018.18004Paola Domizio1Department of Viticulture and Enology, University of California-Davis, Davis, CA 956161Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Livio Lencioni1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Luca Calamai1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Lorenzo Portaro1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Linda F. Bisson1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616
- You have accessRestricted accessCompositional Variability in Commercial Tannin and Mannoprotein ProductsSijing Li, Kerry L. Wilkinson, Keren A. BindonAm J Enol Vitic. 2018 69: 176-181 ; DOI: 10.5344/ajev.2017.17057Sijing Li1Australian Research Council Training Centre for Innovative Wine Production, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia2University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia3Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, AustraliaKerry L. Wilkinson1Australian Research Council Training Centre for Innovative Wine Production, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia2University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, AustraliaKeren A. Bindon3Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia