Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines.

Leticia Martínez-LapuenteRafael Apolinar-ValienteZenaida GuadalupeBelén AyestaranSilvia Pérez-MagariñoPascale WilliamsThierry Doco

Published in: Journal of the science of food and agriculture (2017)

Polysaccharides and oligosaccharides from yeast were more significant autolysis markers of sparkling wines than the nitrogenous compounds. Our data suggest a potential cultivar effect on the evolution of yeast polysaccharides and on the composition of PRAG, which may influence the physico-chemical and sensory properties of sparkling wines. © 2017 Society of Chemical Industry.

Keyphrases

water soluble
saccharomyces cerevisiae
electronic health record
cell wall
big data
machine learning
artificial intelligence
deep learning