Impact of grape juice press fractioning on polysaccharide and oligosaccharide composition of Pinot meunier Champagne base wines

Sandrine Jégou,Duc An Hoang,Thomas Salmon,Pascale Williams,Thierry Doco,Richard Marchal

Impact of grape juice press fractioning on polysaccharide and oligosaccharide composition of Pinot meunier Champagne base wines

2015

Sandrine Jégou
Duc An Hoang
Thomas Salmon
Pascale Williams
Thierry Doco
Richard Marchal

Impact of press fractioning on polysaccharide and oligosaccharide composition of Pinot meunier Champagne base wines. 10. Symposium International d’Œnologie de Bordeaux, Œno2015

Keywords:

Food science
Oligosaccharide
Composition (visual arts)
Chemistry
Polysaccharide

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