Cargando…

Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study

It has been reported that polysaccharides in wine can interact with tannins and other wine components and modify the sensory properties of the wine. Unfortunately, the contribution of polysaccharides to wine quality is poorly understood, mainly due to their complicated structure and varied compositi...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhu, Danye, Alcazar-Magana, Armando, Qian, Yan Ping, Tao, Yongsheng, Qian, Michael C.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738191/ https://www.ncbi.nlm.nih.gov/pubmed/36500422 http://dx.doi.org/10.3390/molecules27238330

Ejemplares similares

Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications
por: Huang, Ling, et al.
Publicado: (2022)

Pinot blanc and Pinot gris arose as independent somatic mutations of Pinot noir
por: Vezzulli, Silvia, et al.
Publicado: (2012)

Effects of Microvibrations and Their Damping on the Evolution of Pinot Noir Wine during Bottle Storage
por: Poggesi, Simone, et al.
Publicado: (2022)

Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine
por: Sparrow, Angela M., et al.
Publicado: (2021)

Understanding Quality of Pinot Noir Wine: Can Modelling and Machine Learning Pave the Way?
por: Tiwari, Parul, et al.
Publicado: (2022)

Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region
por: Cheng, Elaine, et al.
Publicado: (2020)

The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma
por: Tomasino, Elizabeth, et al.
Publicado: (2021)

Saccharomyces cerevisiae Gene Expression during Fermentation of Pinot Noir Wines at an Industrially Relevant Scale
por: Reiter, Taylor, et al.
Publicado: (2021)

‘Pinore’: The New Red Wine Variety Cross-Bred between ‘Pinot Noir’ and ‘Regent’ Vines
por: Vršič, Stanko, et al.
Publicado: (2021)

Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals
por: Longo, Rocco, et al.
Publicado: (2020)

Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir
por: Terrell, Emily, et al.
Publicado: (2015)

The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development
por: An, Jingxian, et al.
Publicado: (2023)

Environmental influences on microbial community development during organic pinot noir wine production in outdoor and indoor fermentation conditions
por: Ohwofasa, Aghogho, et al.
Publicado: (2023)

Aromatypicity of Austrian Pinot Blanc Wines
por: Philipp, Christian, et al.
Publicado: (2020)

Monitoring Site-Specific Fermentation Outcomes via Oxidation Reduction Potential and UV-Vis Spectroscopy to Characterize “Hidden” Parameters of Pinot Noir Wine Fermentations
por: Walker, Gordon A., et al.
Publicado: (2021)

The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level
por: Tanabe, Courtney K., et al.
Publicado: (2020)

Machine Learning Modeling of Wine Sensory Profiles and Color of Vertical Vintages of Pinot Noir Based on Chemical Fingerprinting, Weather and Management Data
por: Fuentes, Sigfredo, et al.
Publicado: (2020)

PINOT NOIR: Pulmonic INsufficiency imprOvemenT with Nitric Oxide Inhalational Response
por: Hart, Stephen, et al.
Publicado: (2012)

PINOT NOIR: Pulmonic INsufficiency imprOvemenT with Nitric Oxide Inhalational Response
por: Hart, Stephen A, et al.
Publicado: (2013)

Metabolite Profiling Reveals Developmental Inequalities in Pinot Noir Berry Tissues Late in Ripening
por: Vondras, Amanda M., et al.
Publicado: (2017)

Discovering the bacteriome of Vitis vinifera cv. Pinot Noir in a conventionally managed vineyard
por: Gamalero, Elisa, et al.
Publicado: (2020)

Bunch microclimate influence amino acids and phenolic profiles of Pinot noir grape berries
por: Moukarzel, Romy, et al.
Publicado: (2023)

Enhanced Stilbene Production and Excretion in Vitis vinifera cv Pinot Noir Hairy Root Cultures
por: Tisserant, Leo-Paul, et al.
Publicado: (2016)

The Rhizosphere Bacterial Microbiota of Vitis vinifera cv. Pinot Noir in an Integrated Pest Management Vineyard
por: Novello, Giorgia, et al.
Publicado: (2017)

Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously?
por: An, Jingxian, et al.
Publicado: (2023)

High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent Manner
por: de Rosas, Inés, et al.
Publicado: (2022)

Physical mapping in highly heterozygous genomes: a physical contig map of the Pinot Noir grapevine cultivar
por: Scalabrin, Simone, et al.
Publicado: (2010)

Changes in Within-Shoot Carbon Partitioning in Pinot Noir Grapevines Subjected to Early Basal Leaf Removal
por: Frioni, Tommaso, et al.
Publicado: (2018)

Author Correction: Discovering the bacteriome of Vitis vinifera cv. Pinot Noir in a conventionally managed vineyard
por: Gamalero, Elisa, et al.
Publicado: (2021)

Nuances of Responses to Two Sources of Grapevine Leafroll Disease on Pinot Noir Grown in the Field for 17 Years
por: Reynard, Jean-Sébastien, et al.
Publicado: (2022)

Regulation of flavonol content and composition in (Syrah×Pinot Noir) mature grapes: integration of transcriptional profiling and metabolic quantitative trait locus analyses
por: Malacarne, Giulia, et al.
Publicado: (2015)

Fungal and bacterial communities of ‘Pinot noir’ must: effects of vintage, growing region, climate, and basic must chemistry
por: Steenwerth, Kerri L., et al.
Publicado: (2021)

Anthocyanins Found in Pinot Noir Waste Induce Target Genes Related to the Nrf2 Signalling in Endothelial Cells
por: Herrera-Bravo, Jesús, et al.
Publicado: (2022)

Antioxidant, Anti-Inflammatory and Antiproliferative Effects of the Vitis vinifera L. var. Fetească Neagră and Pinot Noir Pomace Extracts
por: Balea, Ştefania Silvia, et al.
Publicado: (2020)

Attempts to Create Products with Increased Health-Promoting Potential Starting with Pinot Noir Pomace: Investigations on the Process and Its Methods
por: Lo, Stephen, et al.
Publicado: (2022)

Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine
por: Chigo-Hernandez, Mildred Melina, et al.
Publicado: (2023)

Dual Transcriptome and Metabolic Analysis of Vitis vinifera cv. Pinot Noir Berry and Botrytis cinerea During Quiescence and Egressed Infection
por: Haile, Zeraye Mehari, et al.
Publicado: (2020)

Upcycling flavanol‐rich Chardonnay and Pinot noir grape thinned clusters as potentially functional food ingredients in cocoa‐based products
por: Li, Xueqi, et al.
Publicado: (2023)

Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry
por: Yang, Ruiwen, et al.
Publicado: (2021)

Chemosensory Profile of South Tyrolean Pinot Blanc Wines: A Multivariate Regression Approach
por: Poggesi, Simone, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_h2mk25o26cquae5s819eq7glk0