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Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

Author
DUCASSE, Marie-Agnès1 2 3 ; CANAL-LLAUBERES, Rose-Marie2 ; DE LUMLEY, Marie3 ; WILLIAMS, Pascale1 ; SOUQUET, Jean-Marc1 ; FULCRAND, Hélène1 ; DOCO, Thierry1 ; CHEYNIER, Véronique1
[1] INRA, Joint Research Unit 1083 Sciences for Oenology, 2 Place Viala, 34060 Montpellier, France
[2] NOVOZYMES France, La cité Mondiale, 23 Parvis des Chartrons, 33074 Bordeaux, France
[3] Laffort Oenologie, 126 quai Souys, 33100 Bordeaux, France
Source

Food chemistry. 2010, Vol 118, Num 2, pp 369-376, 8 p ; ref : 3/4 p

CODEN
FOCHDJ
ISSN
0308-8146
Scientific domain
Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Anthocyanins Colour Enzymes Pectic polysaccharides Polyphenols RG-II Tannins Wine
Keyword (fr)
Anthocyane Composition chimique Enzyme Flavonoïde Polyoside Polyphénol Tanin Vin rouge Boisson alcoolisée Pigment
Keyword (en)
Anthocyanin Chemical composition Enzyme Flavonoid Polysaccharide Polyphenol Tannin Red wine Alcoholic beverage Pigments
Keyword (es)
Antocianina Composición química Enzima Flavonoide Poliósido Polifenol Tanino Vino tinto Bebida alcohólica Pigmento
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22753169

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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