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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DOI
10.1016/j.foodchem.2009.04.130 
https://dx.doi.org/10.1016/j.foodchem.2009.04.130
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