About the impact of oak ellagitannins on wine odoriferous thiols under acidic and oxidation conditions-Reference-Cited by-同舟云学术

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About the impact of oak ellagitannins on wine odoriferous thiols under acidic and oxidation conditions

Published:2015-05 Issue:20 Volume:71 Page:2991-2998
ISSN:0040-4020
Container-title:Tetrahedron
language:en
Short-container-title:Tetrahedron

Author:

Petit Emilie,Jacquet Rémi,Pouységu Laurent,Deffieux Denis,Quideau Stéphane

Funder

Conseil Interprofessionnel du Vin de Bordeaux

Publisher

Elsevier BV

Subject

Organic Chemistry,Drug Discovery,Biochemistry

Reference78 articles.

1. Extraction, Detection, and Quantification of Flavano-Ellagitannins and Ethylvescalagin in a Bordeaux Red Wine Aged in Oak Barrels

2. Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips

3. DNA Topoisomerase Inhibitor Acutissimin A and Other Flavano-Ellagitannins in Red Wine

4. The Chemistry of Wine PolyphenolicC-Glycosidic Ellagitannins Targeting Human Topoisomerase II

5. Physicochemical Studies of New Anthocyano-Ellagitannin Hybrid Pigments: About the Origin of the Influence of Oak C-Glycosidic Ellagitannins on Wine Color

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3. Evaluation of sensory effects of thiols in red wines by projective mapping using multifactorial analysis and correspondence analysis;Journal of Sensory Studies;2020-05-04

4. Oxygen and SO2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics;Journal of Agricultural and Food Chemistry;2020-03-10

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