Quantification of catechins and proanthocyanidins in several portuguese grapevine varieties and red wines

Quantification of catechins and proanthocyanidins in several portuguese grapevine varieties and red wines

Guardado en:

Detalles Bibliográficos
Publicado en:	Ciência e Técnica Vitivinícola
Autor principal:	Sun, Baoshan
Formato:	Sin ejemplares
Lenguaje:	Portugués
Colección:	Ciência e Técnica Vitivinícola v. 16, no. 1 (2001), p. 23-34
Materias:	Viticultura Vid Enología Vinos Vino tinto Variedades Portugal Catequina Flavonoides Proantocianidina
Publicación relacionada:	Contenido en: Ciência e Técnica Vitivinícola

Ejemplares similares

Grape and wine proanthocyanidins isolation, chemical characterization, quantification and their importance in enology
por: Sun, B.

Transfer of catechins and proanthocyanidins from solid parts of the grape cluster into wine

Influence of fining with plant proteins on proanthocyanidin composition of red wines

Proanthocyanidin composition of red Vitis vinifera varieties from the douro Valley during ripening Influence of cultivation altitude

Métabolisme des catéchines et des proanthocyanidines par la flore intestinale de l'homme
por: Rabot, S.

Effect of red wine maceration techniques on oligomeric and polymeric proanthocyanidins in wine, cv. Blaufränkich
por: Vrhovsek, U.

Developmental changes of procyanidins in grapes of red Vitis vinifera varieties and their composition in respective wines
por: Freitas, V. A. P. de

Effect of proanthocyanidins on yeast metabolism, H+-ATPase activity, and wine fermentation

Review quantitative extraction and analysis of grape and wine proanthocyanidins and stilbenes
por: Sun, Baoshan

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

Effect of ethanol on grape seed proanthocyanidin extraction

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

Effect of winery yeast lees on Touriga nacional red wine color and tannin evolution

Mass spectrometric evidence for the formation of pigmented polymers in red wine
por: Hayasaka, Yoji

Estimation de I'apport en catéchines et procyanidines relatif à une consommation modérée et régulière de vins en France
por: CARANDO, S.

Yeast mannoproteins in red winemaking effect on polysaccharide, polyphenolic, and color composition
por: Guadalupe, Zenaida

Anthocyanic profiles of some autochtonous varieties of black grapes for red wines which are cultivated ar Dragasani, Romania
por: Tutulescu, Felicia (Dragomir)

Comparisons of methods for the determination of anthocyanins in red wines
por: Rivas-Gonzalo, J. C.

Phenolic compounds dynamic during maceration-fermentation process at superiors red wines from burgund variety
por: Muresan, Claudia

Influence of ining with different molecular weight gelatins on proanthocyanidin composition and perception of wines

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

The copigmentation of anthocyanins and its role in the color of red wine a critical review
por: Boulton, Roger

Correlation between flavonoids and color in red wines aged in wood

Les proanthocyanidines du raisin
por: Souquet, J.M.

Une nouvelle génération de tanins oenologiques les proanthocyanidines de raisins
por: Vivas, Nicolas

Evaluation of residue composition in catechin compounds from wine industry through spectometric and cromathographic methods

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

Characterization of seed proanthocyanidins of thirty-two red and white hybrid grape varieties

Electrophoretic and FPLC analysis of soluble proteins in four portuguese wines
por: Dorrestein, Ester

Influencia de las pepitas y del raspón en el contenidos de flavonoides de los vinos tintos
por: Revilla, Eugenio

Red wine color : exploring the mysteries /
Publicado: (2004.)

Red wine versus white wine - is there a difference in health benefit?
por: Norrie, Philip

Rapid insolation of malvidin 3-glucoside from red wine by high speed countercurrent chromatography (HSCCC)
por: DEGENHARDT, A.

Analysis of portuguese wines by fourier transform infrared spectrometry (FTIR)
por: Moreira, J. L.

Evolution of antioxidant capacity in seeds and skins during grape maturation and their association with proanthocyanidin and anthocyanin content
por: Jordao, A. M.

Evolution of proanthocyanidins in bunch stems during berry development (Vitis vinifera L.)
por: Jordao, A. M.

The colour - the first impression of a red wine
por: Hassselbeck, German

Raleo de racimos en Vitis Vinifera Cv. Malbec
por: Matus, Mirta Susana, et al.

Analysis of SO2-Resistant polymeric pigments in red wines by highg-performance liquid chromatography
por: Versari, Andrea

Etude de la performance de la méthode sur la détermination de neuf anthocyanes caractéristiques dans le vin rouge par CLHP
por: Otteneder, H.