Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines.
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DOI: 10.1016/j.foodchem.2017.03.032
Abstract: Press fractioning is an important step in the production of sparkling base wines to segregate the grape juices with different qualities. Grape juice fractions were collected during the pressing cycle at industrial and laboratory scales.… read more here.
Keywords: grape; juice; pinot meunier; base ... See more keywords