Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments. (Q52632805)
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scientific article published on 12 November 2012
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments. |
scientific article published on 12 November 2012 |
Statements
Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments. (English)
James F Harbertson
Chunlong Yuan
Maria S Mireles
Rachel L Hanlin
Mark O Downey
12 November 2012
138
1
556-563