Grape-derived pectic polysaccharides alter the tannin and pigment composition of Cabernet Sauvignon red wines.

Weilack, Ingrid; Mehren, Lea; Schieber, Andreas; Weber, Fabian.

Afiliación

Weilack I; Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D, 53115, Bonn, Germany.
Mehren L; Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D, 53115, Bonn, Germany.
Schieber A; Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D, 53115, Bonn, Germany.
Weber F; Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D, 53115, Bonn, Germany.

Curr Res Food Sci ; 6: 100506, 2023.

Article en En | MEDLINE | ID: mdl-37188318