Effect of grape maturity on the carbohydrate composition of red sparkling wines

  1. Martínez-Lapuente, L. 1
  2. Apolinar-Valiente, R. 3
  3. Guadalupe, Z 1
  4. Ayestarán, B. 1
  5. Pérez-Magariño, S. 2
  6. Doco, T. 3
  7. Williams, P. 3
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Instituto Tecnológico Agrario de Castilla y León
    info

    Instituto Tecnológico Agrario de Castilla y León

    León, España

    ROR https://ror.org/01f7a6m90

  3. 3 INRA, Joint Research Unit 1083, Sciences for Enology, Montpellier, France
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Actes:
OENO 2015 Proceedings of the 10th International Symposium of Enology. Burdeos, 19 de junio al 1 de julio de 2015.

Any de publicació: 2015

Pàgines: 572-575

Congrés: 10th International Symposium of Enology. Burdeos, 19 de junio al 1 de julio de 2015

Tipus: Aportació congrés

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Informació de finançament

The authors thank the INIA for financing this study through the projects RTA2012-00092-C02-01 (with FEDER funds).

Finançadors

  • INIA Spain
    • RTA2012-00092-C02-01

Referències bibliogràfiques

  • 1. Martínez-Lapuente L, Guadalupe Z, Ayestarán B et al (2013) Changes in polysaccharide composition during sparkling wine making and aging. J Agric Food Chem 61: 12362-12373.
  • 2. Ducasse MA, Williams P, Meudec E et al (2010) Isolation of Carignan and Merlot red wine oligosaccharides and their characterization by ESI–MS. Carbohydr Polym 79: 747-754.
  • 3. Apolinar-Valiente R, Williams P, Romero-Cascales I et al (2013) Polysaccharide composition of Monastrell red wines from four different Spanish terroirs: effect of wine-making techniques. J Agric Food Chem 61: 2538-2547.
  • 4. Doco T, O’Neill MA, Pellerin P (2001) Determination of the neutral and acidic glycosyl-residue compositions of plant polysaccharides by GC-EI-MS analysis of the trimethylsilyl methyl glycoside derivatives. Carbohydr Polym 46: 249-259.