Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines
María Curiel-Fernández,
Estela Cano-Mozo,
Belén Ayestarán
et al.
Abstract:Polysaccharides have an important role in the technological
and
sensory characteristics of wines. The aim of this work was to study
the effects of the addition of four polysaccharide extracts obtained
from grape products and byproducts to red wines during storage for
2 months on their phenolic composition and color. The four extracts
rich in polysaccharides were obtained from grape must, white grape
pomace, red grape marc, and red wine, and they were compared with
a commercial inactivated yeast. These products… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.