Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines
This paper explores the relationships between polysaccharides/oligosaccharides and anthocyanins/tannins from berry to wine. It is in the form of a review in which the literature has been considered in the light of the following model: in order to remain stable in musts or wines, anthocyanins or tan...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2024-02-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/7793 |