Colloidal stability of polyphenols in young red wine by Acacia gum: the major implication of arabinogalactan-proteins rich in proteins

Michael Nigen (1) , Rafael Apolinar Valiente (1) , Pascale Williams (2) , Thierry Doco (2) , Nerea Iturmendi (3) , Virginie Moine (3) , Isabelle Jaouen (4) , Christian Sanchez (1)

1 UMR IATE - Ingénierie des Agro-polymères et Technologies Émergentes
2 SPO - Sciences Pour l'Oenologie
3 Bio-Laffort
4 Alland & Robert

Colloidal stability of polyphenols in young red wine by Acacia gum: the major implication of arabinogalactan-proteins rich in proteins. 16. Food Colloids Conference

Mots clés: red wine; arabinogalactan

Mots clés: gomme d'acacia; arabinogalactane; polyphénol; macromolécule; vin rouge; oenologie

Domaines: Biologie végétale; Sciences agricoles

Michael Nigen, Rafael Apolinar Valiente, Pascale Williams, Thierry Doco, Nerea Iturmendi, et al.. Colloidal stability of polyphenols in young red wine by Acacia gum: the major implication of arabinogalactan-proteins rich in proteins. 16. Food Colloids Conference, 2016, Wageningen, Netherlands. 2016, Food Colloids Conference. ⟨hal-01984265⟩