248 M. Luz Sanz and Isabel Mart ́ınez-Castro
Liu, S.Q., & Davis,R.C. (1994). Analysis of wine carbohydrates using capillarygas liquid chro-
matography.Am. J. Enol. Vitic., 45, 229–234.
Marchand, S., de Revel, G., Vercauteren, J., & Bertrand, A. (2002). Possible mechanism for
involvement of cysteine in aroma production in wine.J. Agric. Food Chem., 50, 6160–6164.
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.
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.
Plouvier, V. (1963). Sur la recherche des itolsa chaine droite et des cyclitols chez les v ́eg ́etaux.
Relations entre leur r ́epartition et la classification syst ́ematique.Bull. Soc. Chim. Biol., 45,
1079–1118.
Pripis-Nicolau, L., de Revel, G., Bertrand, A., & Maujean, A. (2000). Formation of flavor compo-
nents by the reaction of amino acid and carbonyl compounds in mild conditionsJ. Agric. Food
Chem., 48, 3761–3766.
Ribereau-Gayon, P. (1973). Reactions of sulphur dioxide in wine.Bull. l’O.I.V., 46 , 406–416.
Rib ́ereau-Gayon, P., Glories, Y, Maujean, A., & Dubordieu, P. (2000). Glucids. In John Wiley and
Sons Ltd.Handbook of Enologyvol 2. (pp. 65–90). Baffins Lane, Chichester, West Sussex
PO19 1UD, England.
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.
Santa-Mar ́ıa, G., Olano, A., & Tejedor, M. (1983). Quantitative determination of trehalose and
inositol in white and red wines by gas liquid chromatography.Chem. Mikrobiol. Technol.
Lebensm., 9, 123–126.
Sanz, M.L., Villamiel, M., & Mart ́ınez-Castro, I. (2004). Inositols and carbohydrates in different
fresh fruit juices.Food Chem., 87, 325–328.
Sanz, M.L., Mart ́ınez-Castro, I., & Moreno-Arribas M.V. (2008) Identification of the origin of
commercial enological tannins by the analysis of monosaccharides and polyalcohols.Food
Chem., 111, 778–783.
Sponholz, W.R., & Dittrich, H.H. (1984). Galacturonic, glucuronic, 2-and 5-oxogluconic in wines,
sherries, fruit and dessert wines.Vitis, 23, 214–224.
Sponholz, W.R., & Dittrich, H.H. (1985). Origin of gluconic acid, 2-and 5-oxogluconic, glucuronic
and galacturonic acids in musts and wines.Vitis, 24, 51–58.
Usseglio-Tomasset, L., & Amerio, G .(1978). [Pentoses, rhamnose and galactose in dry wines.]
Vini d’Italia, 20,(112), 27–33.
Versini, G., Dallaserra, A., & Margheri, G. (1984). [Polyalcohols and secondary sugars in concen-
trated rectified musts as genuineness parameters].Vignevini, 11, 41–47.
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.
Viriot, C., Scalbert, A., Lapierre, C., & Moutounet, M. (1993). Ellagitannins and lignins in aging
of spirits in oak barrels.J. Agric. Food Chem., 41, 1872–1879.
Waters, E. J., Pellerin, P., & Brillouet, J. M. (1994). ASaccharomycesmannoprotein that protects
wine from protein haze.Carbohydr. Polym., 23, 185–191.
Wuerdig, G. (1977). [Appearance of mucic acid in musts prepared from grapes contaminated with
Botrytis.]Bull. l’O.I.V., 50 , 50–56.