Yeast mannoproteins in red winemaking effect on polysaccharide, polyphenolic, and color composition

Yeast mannoproteins in red winemaking effect on polysaccharide, polyphenolic, and color composition

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Autor principal:	Guadalupe, Zenaida
Otros Autores:	Martínez, Leticia, Ayestarán, Belén
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 61, no. 2 (2010), p. 191-200
Materias:	Enología Vinos Vino tinto Vinificación Levadura Polisacáridos Compuestos fenólicos Color Flavonoides Manoproteínas Polifenoles Proantocianidina
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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