✦ LIBER ✦

Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency

✍ Scribed by S. ESCOT; M. FEUILLAT; L. DULAU; C. CHARPENTIER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of yeast strain and fermentation

✍ Giovanna Giovani; Valentina Canuti; Iolanda Rosi 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 374 KB

The effect of polysaccharide-degrading w

✍ C. Louw; D. La Grange; I.S. Pretorius; P. van Rensburg 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 627 KB

Influence of the elimination and additio

✍ Roser Canals; María del Carmen Llaudy; Joan Miquel Canals; Fernando Zamora 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 308 KB

Influence of Wine Pectic Polysaccharides

✍ Carvalho, Elisabete; Mateus, Nuno; Plet, Benoit; Pianet, Isabelle; Dufourc, Eric 📂 Article 📅 2006 🏛 American Chemical Society 🌐 English ⚖ 172 KB

Aroma release of a model wine solution a

✍ Athina Mitropoulou; Efimia Hatzidimitriou; Adamantini Paraskevopoulou 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 504 KB

Effect of thyrotropin-releasing hormone

✍ Yvonne Grimm-Jørgensen; Susan M. Connolly 📂 Article 📅 1983 🏛 Elsevier Science 🌐 English ⚖ 772 KB