Monosaccharides binding effect

Chardonnay (Figure 3). The binding of y-decalactone on bentonite increases of 6 fold in the presence of monosaccharides (model must and must of Chardonnay) compared to the control. Therefore the loss of aroma compounds caused by bentonite fining is higher in must than in wine. However weak effects on the behaviour of the flavor of wine were suggested. Indeed many of the aroma compounds in wine are produced during the alcoholic fermentation. Therefore these interactions may have an important effect on the flavor properties of the finished wine. 

It has been found that S-tert-butyl-P-phenyl-l-piperidinyl phos-phonamidothioate (378) served as a novel thermally latent anionic initiator in the polymerization of glycidyl phenyl ether. Novel porphyrin phosphonates (379), (380) and (381) exhibit binding of alkyl pyranosides in organic media (receptor 379), monosaccharides, selected disaccharides in water (receptors 380 and 381), and effective binding for D-(-) fructose, D-( + ) maltose and a-D-lactose. ... 

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