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

Australian Journal of Grape and Wine Research - Tập 7 Số 3 - Trang 153-159 - 2001
Sandra Escot1, Michel Feuillat1, Laurent Dulau2, Claudine Charpentier1
1Laboratoire d‘Œnologie, Institut Universitaire de la Vigne et du Vin, BP 27877 Campus Universitaire, 21078 Dijon Cedex, France
2Lallemand S.A, BP 4412, 31405 Toulouse Cedex France

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