Open Access
Issue
Ciência Téc. Vitiv.
Volume 29, Number 1, 2014
Page(s) 16 - 27
DOI https://doi.org/10.1051/ctv/20142901016
Published online 08 August 2014
  • Belleville M.P., Brillouet J.-M., Tarodo de La Fuente B., Moutounet M., 1990. Polysaccharide effects on cross-flow microfiltration of two red wines with a microporous alumina membrane. J. Food Sci., 55, 1598–1602. [CrossRef] [Google Scholar]
  • Belleville M.P., Brillouet J.-M., Tarodo de la Fuente B., Moutounet M., 1992. Fouling colloids during microporous alumina membrane filtration of wine. J. Food Sci., 57, 396–400. [CrossRef] [Google Scholar]
  • Belleville M.P., Williams P., Brillouet J.-M., 1993. A linear arabinan from a red wine. Phytochemistry, 33, 227–229. [CrossRef] [Google Scholar]
  • Brillouet J.-M., Bosso C., Moutonet M., 1990. Isolation, purification, and characterization of an arabinogalactan from a red wine. Am. J. Enol. Vitic., 41, 29–36. [Google Scholar]
  • Cameira dos Santos P.J.. 1995. Colmatage en microfiltration tangentielle: mise en évidence d’interactions entre les polysaccharides et les polyphénols du vin et des membranes polymeriques. 210 p. PhD Thesis, École Nationale Supérieure Agronomique de Montpellier. [Google Scholar]
  • Cameira dos Santos P.J., Cheynier V., Brillouet J.-M., Cadot Y., Escudier J.L., Roesink H.D.V., Moutonet M., 1994. Cross-flow filtration of wines with polymeric membranes: the influence of wine making technology and backpulse on the fouling process. Prehrambeno-Tehnol. Biotehnol. Rev., 32, 77–83. [Google Scholar]
  • Chalier P., Angot B., Delteil D., Doco T., Gunata Z., 2007. Interaction between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains. Food Chem., 100, 22–30. [CrossRef] [Google Scholar]
  • De Pinho M.N.. 2010. Membrane Processes in Must and Wine Industries. In: Membranes for Food Applications. 105–117. Peinemann K.-V, Pereira Nunes S., Giorno L. (eds.), Wiley-VCH Verlag. [Google Scholar]
  • Doco T., Brillouet J.-M., 1993. Isolation and characterization of a rhamnogalacturonan II from red wine. Carbohydr. Res., 243, 333–343. [CrossRef] [Google Scholar]
  • Doco T., Vuchot P., Cheynier V., Moutonet M., 2003. Structural modification of wine arabinogalactans during aging on lees. Am. J. Enol. Vitic., 54, 150–157. [Google Scholar]
  • Doco T., Williams P., Moutounet M., Pellerin P., 2000. Les polysaccharides du vin. Bulletin de l’O.I.V, 73 (837–838): 785–792. [Google Scholar]
  • Doco T., Williams P., Vidal S., Pellerin P., 1997. Rhamnogalacturonan II, a dominant polysaccharide in juices produced by enzymic liquefaction of fruits and vegetables. Carbohydr. Res., 297, 181–186. [CrossRef] [PubMed] [Google Scholar]
  • Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., Smith F., 1956. Colorimetric method for determination of sugars and related substances. Anal. Chem., 28, 350–356. [CrossRef] [Google Scholar]
  • El Rayess Y., Albasi C., Bacchin P., Taillandier P., Mietton-Peuchot M., Devatine A., 2011. Cross-flow microfiltration of wine: Effect of colloids on critical fouling conditions. J. Membr. Sci., 385–386, 177–186. [CrossRef] [Google Scholar]
  • Feuillat M., 2003. Yeast macromolecules: Origin, composition and oenological interest. Am. J. Enol. Vitic., 54, 211–213. [Google Scholar]
  • Gerbaud V., Gabas N., Blouin J., Pellerin P., Moutounet M., 1997. Influence of wine polysaccharides and polyphénols on the crystallization of potassium hydrogen tartrate. J. Int. Sci. Vigne Vin, 31, 65–83. [Google Scholar]
  • Glories Y., 1984. La couleur des vins rouges. Connaiss. Vigne Vin, 18, 195–217. [Google Scholar]
  • Gonçalves F., Fernandes C., De Pinho M.N., 2001. White wine clarification by micro/ultrafiltration: effect of removed colloids in tartaric stability. Sep. Purif. Technol., 22–23, 423–429. [CrossRef] [Google Scholar]
  • Gonçalves F., Heyraud A., De Pinho M.N., Rinaudo M., 2002. Characterization of white wine mannoproteins. J. Agric. Food Chem., 50, 6097–6101. [CrossRef] [PubMed] [Google Scholar]
  • Guadalupe Z., Martinez L., Ayestarán B., 2010. Yeast mannoproteins in red winemaking: Effect on polysaccharide, polyphenolic, and color composition. Am. J. Enol. Vitic., 61, 191–200. [Google Scholar]
  • Hall J.L., Flowers T.J., Roberts R.M., 1976. Plant cell structure and metabolism. 343 p. Longman Group Limited, London & New York. [Google Scholar]
  • Harris P.J., Henri R.J., Blakeney A.B., Stone B.A., 1984. An improved method for the methylation analysis of oligosaccharides and polysaccharides. Carbohydr. Res., 127, 59–73. [CrossRef] [PubMed] [Google Scholar]
  • Kunst B., Sourirajan S., 1974. An approach to the development of cellulose acetate ultrafiltration membranes. J. Appl. Polym. Sci., 18, 3423–3434. [CrossRef] [Google Scholar]
  • Moine-Ledoux V., Dubourdieu D., 2002. Rôle des mannoprotéines de levures vis-à-vis de la stabilisation tartrique des vins. Bull. OIV, 75 (857–858): 471–482. [Google Scholar]
  • O’Neill M.A., Ishii T., Pedro A., Darvill A.G., 2004. Rhamnogalacturonan II: Structure and function of a borate crosslinked cell wall pectic polysaccharide. Annu. Rev. Plant Biol., 55, 109–139. [CrossRef] [PubMed] [Google Scholar]
  • O’Neill M.A., Warrenfeltz D., Kates K., Pellerin P., Doco T., Darvill A.G., Albersheim P., 1996. Rhamnogalacturonan II, a pectic polysaccharide in the walls of growing plant, forms a dimer that is covalently crosslinked by borate ester. In vitro conditions for the formation and hydrolysis of the dimer. J. Biol. Chem., 271, 22923–22930. [CrossRef] [PubMed] [Google Scholar]
  • Pellerin P., Cabanis J.-C.. 1998. Les Glucides. In Œnologie. Fondements scientifiques et technologiques. 40–92. Flanzy C. (ed.). Lavoisier- Tec & Doc, Paris. [Google Scholar]
  • Pellerin P., Doco T., Vidal S., Williams P., Brillouet J.M., O’Neill M.A., 1996. Structural characterization of red wine rhamnogalacturonan II. Carbohydr. Res., 290, 183–197. [CrossRef] [PubMed] [Google Scholar]
  • Pellerin P., O’Neill M.A., Pierre C., Cabanis M.T., Darvill A., Albersheim P., Moutounet M., 1997. Lead present in wines is bound to the dimers of rhamnogalacturonan II, a pectic polysaccharide from the grape berry cell walls. J. Int. Sci. Vigne Vin, 31, 33–41. [Google Scholar]
  • Pellerin P., Vidal S., Williams P., Brillouet J.M., 1995. Characterization of five type II arabinogalactan-protein fractions from red wine of increasing uronic acid content. Carbohydr. Res., 277, 135–143. [CrossRef] [PubMed] [Google Scholar]
  • Ridley B.L., O’Neill M.A., Mohnen D., 2001. Review. Pectins: structure, biosynthesis, and oligogalacturonide related signaling. Phytochemistry, 57, 929–967. [CrossRef] [PubMed] [Google Scholar]
  • Riou V., Vernhet A., Doco T., Moutounet M., 2002. Aggregation of grape seed tannins in model wine-effect of wine polysaccharides. Food Hydrocoll., 16, 17–23. [CrossRef] [Google Scholar]
  • Saulnier L., Brillouet J.-M., 1989. An arabinogalactan-protein from the pulp of grape berries. Carbohydr. Res., 188, 137–144. [CrossRef] [Google Scholar]
  • Saulnier L., Brillouet J.-M., Moutounet M., Hervé du Penhoat C., Michon V., 1992. New investigations of the structure of grape arabinogalactan-protein. Carbohydr. Res., 224, 219–235. [CrossRef] [PubMed] [Google Scholar]
  • Saulnier L., Mercereau T., Vezinhet F., 1991. Mannoproteins from flocculating and non-flocculating Saccharomyces cerevisiae yeasts. J. Sci. Food Agric., 54, 275–286. [CrossRef] [Google Scholar]
  • Segarra I., Lao C., López-Tamames E., De la Torre-Boronat M.C., 1995. Spectrophotometric methods for the analysis of polysaccharide levels in winemaking products. Am. J. Enol. Viticult., 46, 564–570. [Google Scholar]
  • Somers T.C., Evans M.E., 1977. Spectral evaluation of young red wines: anthocyanin equilibria, total phenolics, free and molecular SO2 ― “chemical age”. J. Agric. Food Chem., 28, 279–287. [CrossRef] [Google Scholar]
  • Sudraud P., 1958. Interprétation des courbes d’adsorption des vins rouges. Ann. Technol. Agric., 7, 203–208. [Google Scholar]
  • Ulbricht M., Ansorge W., Danielzik I., König M., Schuster O., 2009. Fouling in microfiltration of wine: The influence of the membrane polymer on adsorption of polyphenols and polysaccharides. Sep. Purif. Tecnol., 68, 335–342. [CrossRef] [Google Scholar]
  • Vernhet A., BellonFontaine M.N., Brillouet J.-M., Roesink E., Moutounet M., 1997. Wetting properties of microfiltration membrane: determination by means of the capillary rise technique and incidence on the adsorption of wine polysaccharide and tannins. J. Membr. Sci., 128, 163–174. [CrossRef] [Google Scholar]
  • Vernhet A., Cartalade D., Moutonet M., 2003. Contribution to the understanding of fouling build-up during microfiltration of wines. J. Membr. Sci., 211, 357–370. [CrossRef] [Google Scholar]
  • Vernhet A., Moutounet M., 2002. Fouling of organic microfiltration membranes by wine constituents: importance, relative impact of wine polysaccharides and polyphenols and incidence of membrane properties. J. Membr. Sci., 201, 103–122. [CrossRef] [Google Scholar]
  • Vernhet A., Pellerin P., Belleville M.P., Planque J., Moutounet M., 1999. Relative impact of major wine polysaccharides on the performances of an organic microfiltration membrane. Am. J. Enol. Vitic., 50, 51–56. [Google Scholar]
  • Vidal S., Doco T., Moutonet M., Pellerin P., 2000. Soluble polysaccharide content at initial time of experimental must preparation. Am. J. Enol. Vitic., 51, 115–121. [Google Scholar]
  • Vidal S., Doco T., Williams P., Pellerin P., York W.S., O’Neill M.A., Glushka J., Darvill A.G., Albersheim P., 2000. Structural characterization of the pectic polysaccharide rhamnogalacturonan II: evidence for the backbone location of the aceric acid-containing oligoglycosyl side chain. Carbohydr. Res., 326, 277–294. [CrossRef] [PubMed] [Google Scholar]
  • Vidal S., Williams P., Doco T., Moutounet M., Pellerin P., 2003. The polysaccharides of red wine: Total fractionation and characterization. Carbohydr. Polym., 54, 439–447. [CrossRef] [Google Scholar]
  • Vidal S., Williams P., O’Neill M.A., Pellerin P., 2001. Polysaccharides from grape berry cell walls. Part I: Tissue distribution and structural characterization of the pectic polysaccharides. Carbohydr. Polym., 45, 315–323. [CrossRef] [Google Scholar]
  • Villetaz J.C., Amado R., Neukom H., 1981. Structural investigations of an arabinan from grape juice. Carbohydr. Polym., 1, 101–105. [CrossRef] [Google Scholar]
  • Waters E.J., Pellerin P., Brillouet J.-M., 1994. A Saccharomyces mannoprotein that protects wine from protein haze. Carbohydr. Polym., 23, 185–191. [CrossRef] [Google Scholar]
  • Waters E.J., Wallace W., Tate M.E., Williams P.J., 1993. Isolation and partial characterization of a natural haze protective factor from wine. J. Agric. Food Chem., 41, 724–730. [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.