A Review of Tannin Determination Methods Using Spectrophotometric Detection in Red Wines and Their Ability to Predict Astringency-Reference-Cited by-同舟云学术

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A Review of Tannin Determination Methods Using Spectrophotometric Detection in Red Wines and Their Ability to Predict Astringency

Published:2021-04 Issue:1 Volume:42 Page:
ISSN:2224-7904
Container-title:South African Journal of Enology and Viticulture
language:
Short-container-title:SAJEV

Author:

Wilhelmy C.,Pavez C.,Bordeu E.,Brossard N.

Publisher

Stellenbosch University

Cited by 11 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. Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal;Food Chemistry: X;2024-10

2. Hypersensitive quantification of major astringency markers in food and wine by substoichiometric quenching of silicon-rhodamine conjugates;Food Chemistry: X;2024-10

3. Exploring the potential of cellulose autofluorescence for optical detection of tannin in red wines;Carbohydrate Polymers;2024-01

4. Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication;Chemical Senses;2024-01-01

5. A Comparative Study on the Modification of Polyphenolic, Volatile, and Sensory Profiles of Merlot Wine by Indigenous Lactiplantibacillus plantarum and Oenococcus oeni;Australian Journal of Grape and Wine Research;2024-01

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