The concentration, composition and structure of oligosaccharides in wine are affected by grape cultivar: the example of Cabernet Sauvignon, Syrah and Monastrell red wines
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Figure 1 Purification by high-resolution size-exclusion chromatography of polysaccharides and oligosaccharide fractions isolated on Superdex 30-HR column from premature and mature
Glycosyl-linkage composition (mole percentage) of oligosaccharides fractions isolated from Monastrell red wines elaborated with grapes Cañada Judío, Albatana, Bullas and