Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines

Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Autor principal:	SINGLETON, Vernon
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 43, no. 1 (1992), p. 63-70
Materias:	Compuestos fenólicos Taninos Vinos Antocianinas
Publicación relacionada:	Contenido en: American journal of enology and viticulture

Ejemplares similares

Interactions of grape skin, seed, and pulp on tannin and anthocyanin extraction in Pinot noir wines

Grape and wine phenolics observations and recent findings
por: Kennedy, James A.

The effect of pre- and post-ferments additions of grape derived tannin on Shiraz wine sonsory properties and phenolic composition

Isolation and determination of polymeric polyphenols in wine using sephadex LH-20
por: KANTZ, Kent

Rapid determination of phenolic components in red wines from UV-visible spectra and de method of partial least squares

Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace

Differences in phenolic profile between oak wood and stainless steel fermentation in white wines

Some effects of processing enzymes on anthocyanins and phenolics in pinot noir and cabernet sauvignon wines
por: WIGHTMAN, J.

Measurement of polymeric pigments in grape berry extracts and wines using a protein precipitation assay combined with bisulfite bleaching
por: Harbertson, James F.

Comparison of the total phenolic content, total anthocyanin content and antioxidant activity of polyphenol-rich fruits grown in Chile

Sur l'estimation et la quantification des composés phénoliques des vins
por: Vivas, N.

Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing
por: Khanal, R. C.

Effects of seed tannins on enzymatic decolorization of wine pigments in the presence of oxidizable phenols
por: Yokotsuka, Koki

Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes berry (Rubus glaucus Benth)
por: Garzón, G. A.

HPLC determination of phenolic compounds in berry and fruit wines and liqueurs
por: Lehtonen, P. J.

Phenolic composition an colour of Vitis vinifera L. cv Merlot wines from different vintage and aging time in bottle

Light regulation of anthocyanin, flavonoid and phenolic acid biosynthesis in potato minitubers in vitro
por: LEWIS, Ch.

Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin
por: Ju, Zhi Y.

Study of phenolic phytochemicals of croiatian white wines
por: Komes, D.

Contribution of tomato phenolics to suppression of COX-2 expression in KB cells

Analysis and characterization of wine condensed tannins precipitated by proteins used as fining agent in enology

Effect of wine dilution on the reliability of tannin analysis by protein precipitation

Influence of different maceration times on the anthocyanin composition and sensory properties of Blatina wines

Taste Thresholds of Phenolic Extracts of French and American Oakwood the influence of Oak Phenols on Wine Flavor
por: POCOCK, K.F.

Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red wine during maturation
por: DALLAS, C.

Comparison of analytical methods for the determination of condensed tannins in grape skin
por: Seddon, T. J.

Exclusión of sulight from Shiraz grapes alters wine colour, tannin and sensory properties

Reactions of Monomeric and Polymeric Flavan-3-ols with Monomeric Pigment in Model Wine Solutions
por: THORNGATE, J.H.

Phenolic composition of Malbec a comparative study of research-scale wines between Argentina and the United States
por: Buscema, Fernando

Influencia de la densidad de descube sobre la extracción polifenólica y el color en la variedad Mencía
por: Gómez Lorenzo, Patricia Eugenia

Sensory and chemical characterization of phenolic polymers from red wine obtained by gel permeation chromatography

Antioxidant potential and phenolic composition of white and red wines
por: Kosmerl, Tatjana

Inhibition of grape seed tannin aggregation by wine mannoproteins effect of polysaccharide molecualr weight

A new class of indirect anthocyanin procyanidin condensation products detected in red wine by ESI-MS" analysis
por: Sun, Baoshan

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products
por: Brownmiller, C.

A standard red wine monomeric phenolic analysis of commercial Cabernet Sauvignon wines
por: Ritchey, Jeffrey G.

Study of phenolic composition and antioxydant capacity of croatian macerated white wines

Evaluation of small amounts of flavonoid phenols in white wines by colorimetric assays
por: Schneider, V.

Influence of cluster thinning on phenolic composition, resveratrol, and antioxidant capacity in Chambourcin wine