scholarly journals Cell-wall polysaccharides of immature barley plants. Characterization of a xyloglucan.

1981 ◽  
Vol 45 (12) ◽  
pp. 2745-2753 ◽  
Author(s):  
Yoji KATO ◽  
Katsuhiro IKI ◽  
Kazuo MATSUDA
Keyword(s):  
Cell Wall ◽  
Cell Wall Polysaccharides

scholarly journals Chemical characterization of cell wall polysaccharides of Spirulina maxima.

1987 ◽  
Vol 40 (5) ◽  
pp. 381-390
Author(s):  
Naoko KATAOKA ◽  
Keiko IKUTOMO ◽  
Yuko OKAZAKI ◽  
Akira MISAKI
Keyword(s):  
Cell Wall ◽  
Chemical Characterization ◽  
Cell Wall Polysaccharides ◽  
Spirulina Maxima

Characterization of cell wall polysaccharides from the medicinal plant Panax notoginseng

2005 ◽  
Vol 66 (9) ◽  
pp. 1067-1076 ◽  
Author(s):  
Ying Zhu ◽  
Filomena Pettolino ◽  
Shaio-Lim Mau ◽  
Antony Bacic
Keyword(s):  
Cell Wall ◽  
Medicinal Plant ◽  
Panax Notoginseng ◽  
Cell Wall Polysaccharides

Structural characterization of cell wall polysaccharides from two plant species endemic to central Africa, Fleurya aestuans and Phragmenthera capitata

2009 ◽  
Vol 75 (1) ◽  
pp. 104-109 ◽  
Author(s):  
Sophie Aboughe Angone ◽  
Muriel Bardor ◽  
Eric Nguema-Ona ◽  
Christophe Rihouey ◽  
Tadashi Ishii ◽  
...  
Keyword(s):  
Cell Wall ◽  
Plant Species ◽  
Structural Characterization ◽  
Central Africa ◽  
Cell Wall Polysaccharides

scholarly journals A review of the current knowledge of red wine colour.

OENO One ◽  
2017 ◽  
Vol 51 (1) ◽  
Author(s):  
Victor Armando Pereira De Freitas ◽  
Ana Fernandes ◽  
Joana Oliveira ◽  
Natércia Teixeira ◽  
Nuno Mateus
Keyword(s):  
Cell Wall ◽  
Red Wine ◽  
Current Knowledge ◽  
Red Wines ◽  
Cell Wall Polysaccharides ◽  
Dominant Form ◽  
Wine Colour ◽  
Grape Skins ◽  
Coloured Compounds

<p><span lang="EN-GB">Anthocyanins are the main compounds present in young red wines, being responsible for their intense red colour. <span>These pigments are mainly located in grape skins and their extractability during winemaking depends on many factors, such as their concentration in vacuoles and interaction with the cell-wall polysaccharides, affecting their stability and concentration in the must.</span> The red colour of anthocyanins at wine pH is explained by the stabilization of the flavylium cation form that displays a red colour; otherwise at this pH the hemiketal colourless is the dominant form, bleaching the wine. <span>Besides the contribution of free anthocyanins, a phenomenon called copigmentation influences the colour of young red wines.</span> Copigmentation can be defined as a</span><span lang="EN-GB"> series of stabilization mechanisms involving van der Walls interactions that occur naturally in red wines and that can explain this unanticipated colour behaviour. </span><span lang="EN-GB">Copigmentation</span><span lang="EN-GB"> is also pointed as the first interaction between anthocyanins and other wine components leading after that to the formation of new coloured compounds </span><span lang="EN-GB">during </span><span lang="EN-GB">red wine </span><span lang="EN-GB">ageing</span><span lang="EN-GB">. Some of these pigments have already been identified and characterized but <span>many are</span> still undiscovered.</span><span lang="EN-GB"> The detection and structural characterization of new pigments, and the knowledge of their chemical formation pathways are crucial <span>to</span> better <span>understand</span> the evolution of the colour of red wine during ageing.</span></p>

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