Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines

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...

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Bibliographic Details
Main Authors: Jean-Claude Boulet, Aude Vernhet, Céline Poncet-Legrand, Véronique Cheynier, Thierry Doco
Format: Article
Language:English
Published: International Viticulture and Enology Society 2024-02-01
Series:OENO One
Subjects:
wine
binding
complexes
polyphenols
anthocyanins
tannins
Online Access:https://oeno-one.eu/article/view/7793

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