title: [Trehalose, the principle disaccharide of wine].
abstract: By gas chromatography of trimethylsilylated derivatives of sugars, trehalose has been shown to be the main disaccharide in wines; its amount can reach 600 mg/l. Other disaccharides identified (sucrose, isomaltose, lactose and turanose) are present in small amounts, seldom above 50 mg/l, sometimes below 5 mg/l. Traces of melibiose and gentiobiose are possible. Conditions of trehalose formation by yeast during fermentation are described. Also technological applications of these results are discussed.
mesh_terms: D000837:Anion Exchange Resins; D050260:Carbohydrate Metabolism; D002849:Chromatography, Gas; D004187:Disaccharides / Q000032:analysis*; D005285:Fermentation; D007785:Lactose / Q000032:analysis; D008320:Maltose / Q000032:analysis; D012440:Saccharomyces / Q000378:metabolism; D013997:Time Factors; D014199:Trehalose / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D000837:Anion Exchange Resins; D004187:Disaccharides; D008320:Maltose; D014199:Trehalose; D007785:Lactose
vernacular_title: Le tréhalose, principal diholoside des vins