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The interactions of four wine aroma compounds (isoamyl acetate, hexanol, ethyl hexanoate, β-ionone) either with a whole mannoprotein extract or with mannoprotein fractions at a level encountered in wine (150 mg/L) were studied by dynamic and static headspace techniques. The mannoproteins were isolated from a synthetic medium subjected to an alcoholic fermentation with two enological yeast strains...
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