Isolation, characterization, and determination of a new compound in red wine-Reference-Cited by-同舟云学术

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Isolation, characterization, and determination of a new compound in red wine

Published:2013-08-04 Issue:4 Volume:406 Page:1201-1208
ISSN:1618-2642
Container-title:Analytical and Bioanalytical Chemistry
language:en
Short-container-title:Anal Bioanal Chem

Author:

Fabre Sandy,Absalon Christelle,Pinaud Noël,Venencie Christiane,Teissedre Pierre-Louis,Fouquet Eric,Pianet Isabelle

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s00216-013-7244-z.pdf

Reference20 articles.

1. Absalon C, Fabre S, Tarascou I, Fouquet E, Pianet I (2011) New strategies to study the chemical nature of wine oligomeric procyanidins. Anal Bioanal Chem 401(5):1485–1495

2. Chira K, Schmauch G, Saucier C, Fabre S, Teissedre PL (2009) Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from Bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007). J Agric Food Chem 57(2):545–553

3. Fabre S (2009) From procyanidin synthesis to their quantification in grapes and wine. University of Bordeaux.

4. Marinos VA, Tate ME, Williams PJ (1992) Glucosides of ethyl indole-3-lactate and uroterpenol in Riesling wine. Phytochem 31(8):2755–2759

5. Arevalo-Villena M, Baetowsky EJ, Capone D, Sefton MA (2010) Production of indole by wine-associated microorganisms under oenological conditions. Food Microbiol 27:685–690

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