The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking
Hayden Jones-Moore, Rebecca E. Jelley, Matteo Marangon, Bruno Fedrizzi
Topics & Concepts
WineWinemakingPolysaccharideChemistryAroma of wineOrganolepticTanninFood scienceWine faultAromaYeast in winemakingYeastBiochemistrySaccharomyces cerevisiaeFermentation and Sensory AnalysisHorticultural and Viticultural ResearchProteins in Food Systems