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Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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An invertase fragment responsible for improving the protein stability of dry white wines
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Identification of yeast strains using the polymerase chain reaction
inferredcites →https://doi.org/10.1006/fstl.1994.1025openalex-snapshot
Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine
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Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood
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A Saccharomyces mannoprotein that protects wine from protein haze
inferredcites →https://doi.org/10.1016/j.aca.2003.12.012openalex-snapshot
Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
inferredcites →https://doi.org/10.1016/j.aca.2005.10.061openalex-snapshot
Phenolic compounds in red wine subjected to industrial malolactic fermentation and ageing on lees
inferredcites →https://doi.org/10.1016/j.chroma.2005.11.100openalex-snapshot
Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation
inferredcites →https://doi.org/10.1016/j.enzmictec.2006.07.002openalex-snapshot
Ochratoxin A removal during winemaking
inferredcites →https://doi.org/10.1016/j.foodchem.2005.09.004openalex-snapshot
Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains
inferredcites →https://doi.org/10.1016/j.procbio.2005.02.006openalex-snapshot
Effect of temperature on in vitro ochratoxin A biosorption onto yeast cell wall derivatives
inferredcites →https://doi.org/10.1016/s0144-8617(03)00152-8openalex-snapshot
The polysaccharides of red wine: total fractionation and characterization
inferredcites →https://doi.org/10.1016/s0268-005x(01)00034-0openalex-snapshot
Aggregation of grape seed tannins in model wine—effect of wine polysaccharides
inferredcites →https://doi.org/10.1016/s0308-8146(03)00084-0openalex-snapshot
The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium
inferredcites →https://doi.org/10.1016/s0378-1097(00)00088-4openalex-snapshot
Identification of a 49-kDa hydrophobic cell wall mannoprotein present in velum yeast which may be implicated in velum formation
inferredcites →https://doi.org/10.1021/bk-2004-0886.ch004openalex-snapshot
The Variation in the Color Due to Copigmentation in Young Cabernet Sauvignon Wines
inferredcites →https://doi.org/10.1021/jf0002443openalex-snapshot
SaccharomycescerevisiaeMannoproteins That Protect Wine from Protein Haze: Their Release during Fermentation and Lees Contact and a Proposal for Their Mechanism of Action
inferredcites →https://doi.org/10.1021/jf020135jopenalex-snapshot
Comparison of Components Released by Fermented or Active Dried Yeasts after Aging on Lees in a Model Wine
inferredcites →https://doi.org/10.1021/jf062196dopenalex-snapshot
Genetic Determinants of the Release of Mannoproteins of Enological Interest bySaccharomyces cerevisiae
inferredcites →https://doi.org/10.1021/jf063585aopenalex-snapshot
Maceration Enzymes and Mannoproteins: A Possible Strategy To Increase Colloidal Stability and Color Extraction in Red Wines
inferredcites →https://doi.org/10.1021/jf0716782openalex-snapshot
Polysaccharide Profile and Content during the Vinification and Aging of Tempranillo Red Wines
inferredcites →https://doi.org/10.1021/jf9801062openalex-snapshot
Influence of Wine Structurally Different Polysaccharides on the Volatility of Aroma Substances in a Model System
inferredcites →https://doi.org/10.1021/jf980366jopenalex-snapshot
Critical Factors of Vanillin Assay for Catechins and Proanthocyanidins
inferredcites →https://doi.org/10.1021/jf9905020openalex-snapshot
SaccharomycescerevisiaeMannoproteins That Protect Wine from Protein Haze: Evaluation of Extraction Methods and Immunolocalization
inferredcites →https://doi.org/10.1023/b:wibi.0000040397.48873.3bopenalex-snapshot
The Capacity of Manno-Oligosaccharides, Thermolysed Yeast and Active Yeast to Attenuate Aflatoxicosis
inferredcites →https://doi.org/10.1111/j.1365-2672.2004.02385.xopenalex-snapshot
Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains
inferredcites →https://doi.org/10.1111/j.1574-6976.2002.tb00613.xopenalex-snapshot
Dynamics of cell wall structure in Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1111/j.1755-0238.2001.tb00204.xopenalex-snapshot
Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency
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Comparison of Leuconostoc oenos Strains by Pulsed-Field Gel Electrophoresis
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Influence of Initial Colloid Content on Yeast Macromolecule Production and on the Metabolism of Wine Microorganisms
inferredcites →https://doi.org/10.5344/ajev.1997.48.3.357openalex-snapshot
A New Simplified Method for Measuring the Color of Wines. I. Red and Rosé Wines
inferredcites →https://doi.org/10.5344/ajev.1999.50.1.25openalex-snapshot
Polysaccharide Patterns During the Aging of Carignan noir Red Wines
inferredcites →https://doi.org/10.5344/ajev.2003.54.3.150openalex-snapshot
Structural Modification of Wine Arabinogalactans during Aging on Lees
inferredcites →https://doi.org/10.5344/ajev.2007.58.1.87openalex-snapshot
Inhibition of Grape Seed Tannin Aggregation by Wine Mannoproteins: Effect of Polysaccharide Molecular Weight
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.1007/s00217-015-2566-zopenalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.aca.2011.12.040openalex-snapshot
Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels
inferred← citeshttps://doi.org/10.1016/j.aca.2012.03.051openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.08.066openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.01.035openalex-snapshot
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Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC)
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.09.059openalex-snapshot
Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.01.075openalex-snapshot
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Great diversity among commercial inactive dry-yeast based products
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.04.119openalex-snapshot
Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins
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The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review
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inferred← citeshttps://doi.org/10.1111/j.1750-3841.2012.02639.xopenalex-snapshot
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inferred← citeshttps://doi.org/10.20870/oeno-one.2023.57.4.7711openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/molecules27154815openalex-snapshot
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