The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve thei...

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Detalles Bibliográficos
Autores principales: Pérez-Magariño, Silvia, Cano-Mozo, Estela, Bueno-Herrera, Marta, Canalejo, Diego, Doco, Thierry, Ayestarán, Belén, Guadalupe, Zenaida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9369667/
https://www.ncbi.nlm.nih.gov/pubmed/35956761
http://dx.doi.org/10.3390/molecules27154815

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9369667/
https://www.ncbi.nlm.nih.gov/pubmed/35956761
http://dx.doi.org/10.3390/molecules27154815

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