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Updated: Jul 15, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

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来自葡萄的多糖提取物富含Rhamnogalacturonans-II作为白酒风味化合物的潜在调节剂

Diego Canalejo1, Leticia Martínez-Lapuente1, Belén Ayestarán1

  • 1Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Ctra. De Burgos Km 6, 26007 Logroño, Spain.

Molecules (Basel, Switzerland)
|September 28, 2023
PubMed
概括

红酒和副产品中的葡萄衍生的多糖有效调节了白酒的风味,改善了香气并减少了度. 这些发现凸显了葡萄酒造残留物对葡萄酒质量提升的潜在利用.

关键词:
人类蛋白质 (MP)类 感官质量 感官质量富含阿拉伯糖和银河糖的多糖 (PRAG)甲状腺的第二种类型 (RG-II)挥发性资产 挥发性资产葡萄酒制造中的副产品.

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