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https://doi.org/10.5344/ajev.1996.47.1.108
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Cite Publication Date: Jan 1, 1996 | |
 Citations: 28 |
Soluble polysaccharides (yeast mannoproteins, grape type II arabinogalactans, and rhamnogalacturonan II) increased in concentration during fermentation of must to wine (9 days), then stabilized during the post-maceration (final time 26 days). Soluble proteins exhibited an opposite behavior.
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