Recent advances in the knowledge of wine oligosaccharides

Author:

Apolinar-Valiente RafaelORCID,Williams Pascale,Doco Thierry

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference120 articles.

1. Structural confirmation of novel oligosaccharides isolated from sugar beet molasses;Abe;Food Chemistry,2016

2. Characterization of a neutral polysaccharide with antioxidant capacity from red wine;Aguirre;Carbohydrate Research,2009

3. Oligosaccharins: Oligosaccharide regulatory molecules;Albersheim;Accounts of Chemical Research,1992

4. Cold maceration application in red wine production and its effects on phenolic compounds: A review;Aleixandre Tudó;LWT,2018

5. Apolinar-Valiente R, Williams P, Romero-Cascales I, Gómez Plaza E, López-Roca JM, Ros-García JM and Doco T. 2010. Effect of winemaking techniques on the polysaccharide and oligosaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines. Macrowine 2010, Torino (Italy), 16–18 june 2010.

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