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Impact of grape juice press fractioning on polysaccharide and oligosaccharide composition of Pinot meunier Champagne base wines

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Academic year: 2021

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HAL Id: hal-01985355

https://hal.archives-ouvertes.fr/hal-01985355

Submitted on 17 Jan 2019

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Impact of grape juice press fractioning on

polysaccharide and oligosaccharide composition of Pinot meunier Champagne base wines

Sandrine Jégou, Duc An Hoang, Thomas Salmon, Pascale Williams, Thierry Doco, Richard Marchal

To cite this version:

Sandrine Jégou, Duc An Hoang, Thomas Salmon, Pascale Williams, Thierry Doco, et al.. Impact of grape juice press fractioning on polysaccharide and oligosaccharide composition of Pinot meunier Champagne base wines. 10. Symposium International d’Œnologie de Bordeaux, Œno2015, Jun 2015, Bordeaux, France. �hal-01985355�

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