Add to ORKGPóster presentado en el 8th In Vino Analytica Scientia Symposium (IVAS 2013), celebrado en Reims del 2 al 5 de julio de 2013.Peer Reviewe
The increase of temperature can cause a decoupling of sugar and anthocyanin accumulation in grapes, ...
Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de AgronomiaThe aim of t...
The aim of the work was to establish an influence of oenological tannins and mannoproteins products ...
Commercially available mannoprotein preparations were tested in Tempranillo winemaking to determine ...
Doutoramento em Engenharia Alimentar - Instituto Superior de AgronomiaMannoproteins interact with se...
In the production of red wines, the pressing of marcs and extended maceration techniques can increas...
In the production of red wines, the pressing of marcs and extended maceration techniques can increas...
Available at ScienceDirectCommercial oenological products containing mannoproteins have the purpose ...
Abstract Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining ...
Polysaccharides (PS) are one of the main compounds found in wines, and they come mainly from the gra...
Aim: To compare the evolution of mannoproteins in a white wine submitted to two different stirring o...
Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeas...
Several wine quality aspects are influenced by yeast mannoproteins on account of aroma compounds ret...
During the last years different commercial preparations based on yeast derivatives have been used in...
The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fr...
The increase of temperature can cause a decoupling of sugar and anthocyanin accumulation in grapes, ...
Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de AgronomiaThe aim of t...
The aim of the work was to establish an influence of oenological tannins and mannoproteins products ...
Commercially available mannoprotein preparations were tested in Tempranillo winemaking to determine ...
Doutoramento em Engenharia Alimentar - Instituto Superior de AgronomiaMannoproteins interact with se...
In the production of red wines, the pressing of marcs and extended maceration techniques can increas...
In the production of red wines, the pressing of marcs and extended maceration techniques can increas...
Available at ScienceDirectCommercial oenological products containing mannoproteins have the purpose ...
Abstract Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining ...
Polysaccharides (PS) are one of the main compounds found in wines, and they come mainly from the gra...
Aim: To compare the evolution of mannoproteins in a white wine submitted to two different stirring o...
Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeas...
Several wine quality aspects are influenced by yeast mannoproteins on account of aroma compounds ret...
During the last years different commercial preparations based on yeast derivatives have been used in...
The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fr...
The increase of temperature can cause a decoupling of sugar and anthocyanin accumulation in grapes, ...
Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de AgronomiaThe aim of t...
The aim of the work was to establish an influence of oenological tannins and mannoproteins products ...