TY  - JOUR 
AU  - Del Barrio Galán, Rubén
AU  - Medel Marabolí, Marcela
AU  - Peña Neira, Álvaro
PY  - 2016
SN  - 1438-2377
UR  - https://uvadoc.uva.es/handle/10324/65530
AB  - Polysaccharides, mainly mannoproteins, play an important role on technological and sensory quality of
wines. These compounds are released to the wine during alcoholic fermentation and, thereafter, during yeast autolysis in the ageing process. The...
LA  - spa
PB  - Springer
KW  - Polysaccharides · Phenolic compounds · White wines · Saccharomyces cerevisiae yeast strains · TDS sensory analysis
TI  - Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
DO  - 10.1007/s00217-015-2612-x
ER  -