Evolution of Phenolic Composition During Barrel and Bottle Aging
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Stellenbosch University
Cited by 6 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. Timing of leaf removal modulates tannin composition and the level of anthocyanins and methoxypyrazines in Pinot noir grapes and wines;Food Research International;2024-02
2. Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China;Food Chemistry: X;2023-12
3. Evolution of the Polyphenolic Content of Moravian White Grape Variety Wines of Different Vintages During Storage;South African Journal of Enology and Viticulture;2023-07
4. Colour characterisation of two‐year‐old Pinot noir wines by UV–Vis spectrophotometry and tristimulus colourimetry ( CIELab ): Effect of whole bunch or grape stems addition;International Journal of Food Science & Technology;2023-01-08
5. Mannoproteins, arabinogalactan protein, rhamnogalacturonan II and their pairwise combinations regulating wine astringency induced by the interaction of proanthocyanidins and proteins;International Journal of Biological Macromolecules;2023-01
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