Cell Wall–Anthocyanin Interactions during Red Wine Fermentation-Like Conditions-Reference-Cited by-同舟云学术

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Cell Wall–Anthocyanin Interactions during Red Wine Fermentation-Like Conditions

Published:2019-12-16 Issue:2 Volume:71 Page:149-156
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am J Enol Vitic.

Author:

Medina-Plaza Cristina,Beaver Jordan W.,Miller Konrad V.,Lerno Larry,Dokoozlian Nick,Ponangi Ravi,Blair Tom,Block David E.,Oberholster Anita

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 15 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. Pectic polysaccharides modulate colloidal stability and astringency perception of bottle aged Cabernet Sauvignon wines;Food Hydrocolloids;2024-12

2. Influence of Grape Flesh on the Retention and Composition of Polyphenols from Skins and Seeds;Journal of Agricultural and Food Chemistry;2024-04-10

3. Investigation of Enological Techniques to Mitigate the Effects of Grapevine Red Blotch Disease on Wine Composition;American Journal of Enology and Viticulture;2024

4. Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface;Food Chemistry;2023-10

5. Longer cluster hanging time decreases the impact of grapevine red blotch disease in Vitis vinifera L. Merlot across two seasons;Journal of the Science of Food and Agriculture;2023-09-29

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