polysaccharides

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Effect of Commercial-Scale Filtration on Sensory and Colloidal Properties of Red Wines over 18 Months Bottle Aging
Jacqui M. McRae, Agnieszka Mierczynska-Vasilev, Alison Soden, Alice M. Barker, Martin P. Day, Paul A. Smith

Am J Enol Vitic. July 2017 68: 263-274; published ahead of print March 23, 2017 ; DOI: 10.5344/ajev.2017.16095
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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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Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides
Elena González-Royo, Andoni Urtasun, Mariona Gil, Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, Fernando Zamora

Am J Enol Vitic. June 2013 64: 268-273; published ahead of print January 11, 2013 ; DOI: 10.5344/ajev.2012.12071
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Yeast Mannoproteins in Red Winemaking: Effect on Polysaccharide, Polyphenolic, and Color Composition
Zenaida Guadalupe, Leticia Martínez, Belén Ayestarán

Am J Enol Vitic. June 2010 61: 191-200; published ahead of print June 01, 2010 ; DOI: 10.5344/ajev.2010.61.2.191
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Dietary Fiber in Wine
M. Elena Díaz-Rubio, Fulgencio Saura-Calixto

Am J Enol Vitic. March 2006 57: 69-72; published ahead of print March 01, 2006 ; DOI: 10.5344/ajev.2006.57.1.69
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Clarification of Wines Using Polysaccharides Extracted from Seaweeds
Alejandro Cabello-Pasini, Nelva Victoria-Cota, Victor Macias-Carranza, Enrique Hernandez-Garibay, Raquel Muñiz-Salazar

Am J Enol Vitic. March 2005 56: 52-59; published ahead of print March 01, 2005 ; DOI: 10.5344/ajev.2005.56.1.52
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White Wine Protein Stabilization by a Continuous Process Using a Packed Column
Vesselina Pashova, Carme Güell, Encarnación Pueyo, Magdalena López-Barajas, M. Carmen Polo, Francisco López

Am J Enol Vitic. January 2004 55: 195-198; published ahead of print January 01, 2004 ; DOI: 10.5344/ajev.2004.55.2.195
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Influence of Wine Polysaccharides of Different Molecular Mass on Wine Foaming
M. López-Barajas, E. López-Tamames, S. Buxaderas, G. Suberbiola, M. C. De la Torre-Boronat

Am J Enol Vitic. January 2001 52: 146-150; published ahead of print January 01, 2001 ; DOI: 10.5344/ajev.2001.52.2.146
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Soluble Polysaccharide Content at Initial Time of Experimental Must Preparation
Stéphane Vidal, Thierry Doco, Michel Moutounet, Patrice Pellerin

Am J Enol Vitic. January 2000 51: 115-121; published ahead of print January 01, 2000 ; DOI: 10.5344/ajev.2000.51.2.115
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Composition of Tartrate Precipitates Deposited on Stainless Steel Tanks During the Cold Stabilization of Wines. Part I. White Wines
A. Vernhet, K. Dupre, L. Boulange-Petermann, V. Cheynier, P. Pellerin, M. Moutounet

Am J Enol Vitic. January 1999 50: 391-397; published ahead of print January 01, 1999 ; DOI: 10.5344/ajev.1999.50.4.391

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