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The oligosaccharides of Carignan and Merlot wines have been characterized for the first time. In a first step, this fraction was prepared after discoloration of the wines and was collected by elution on an HPSEC system. In a second step, the glycosyl composition and linkages of wine oligosaccharides were determined by several methods. High resolution MS spectra of the Carignan and Merlot oligosaccharide...
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