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dc.contributor.authorMoreno-Arribas, M. Victoria-
dc.contributor.authorPueyo, E.-
dc.contributor.authorPolo, María Carmen-
dc.date.accessioned2009-03-18T17:59:13Z-
dc.date.available2009-03-18T17:59:13Z-
dc.date.issued1996-
dc.identifier.citationJ. Agric. Food Chem., 1996, 44 (12), pp 3783–3788en_US
dc.identifier.issn0021-8561-
dc.identifier.urihttp://hdl.handle.net/10261/11730-
dc.description.abstractThe aim of this work was to increase the knowledge of the peptide fraction in musts and wines, of which there are very few publications in literature. For this purpose, the peptides in four varietal sparkling wines manufactured industrially following the Champenoise method were analyzed by HPLC. Samples of the musts, base wines, and sparkling wines were taken after 9, 12, 15, and 18 months of aging on yeast lees. The peptides of the fractions with molecular weights higher and lower than 700, obtained by fractionation on Sephadex G-10, were separated by reversed-phase HPLC. The chromatographic profiles of the peptides in the wines were similar. During the manufacture of the base wines, there was an increase in the peptides studied. During aging, peptides were released and then degraded by the yeast enzymes.en_US
dc.format.extent24064 bytes-
dc.format.mimetypeapplication/msword-
dc.language.isoengen_US
dc.publisherAmerican Chemical Societyen_US
dc.rightsopenAccessen_US
dc.subjectPeptidesen_US
dc.subjectHPLCen_US
dc.subjectMusten_US
dc.subjectWineen_US
dc.subjectsparkling wineen_US
dc.subjectcavaen_US
dc.titlePeptides in musts and wines. Changes during the manufacture of cavas (Sparkling wines)en_US
dc.typeartículoen_US
dc.identifier.doi10.1021/jf960307a-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1021/jf960307aen_US
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