Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review-Reference-Cited by-同舟云学术

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Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review

Published:2021-05-06 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Garrido-Bañuelos Gonzalo¹²^ORCID,Buica Astrid¹^ORCID,du Toit Wessel¹

Affiliation:

1. South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa

2. Product Design - Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1918056

Reference157 articles.

1. Color Stabilization of Red Wines. A Chemical and Colloidal Approach

2. Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability

3. Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines

4. Cold maceration application in red wine production and its effects on phenolic compounds: A review

5. Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of foliar treatments with urea and nano-urea on the cell walls of Monastrell grape skins;Journal of Food Composition and Analysis;2024-11

2. Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism;Critical Reviews in Food Science and Nutrition;2024-06-19

3. Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins—A Review;Foods;2024-04-17

4. Design and implementation of popular quality analysis system for dry red wines originating from Northwest China;International Journal of Food Science & Technology;2024-04-05

5. Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells;Frontiers in Plant Science;2024-03-21

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