Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine-Reference-Cited by-同舟云学术

Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine

Published:2021 Issue: Volume:4 Page:405-413
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Sparrow Angela M.,Gill Warwick^ORCID,Dambergs Robert G.^ORCID,Close Dugald C.^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference36 articles.

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3. Anatomical, histological and histochemical changes in grape seeds Vitis vinifera L. cv Cabernet franc during fruit development;Cadot;J. Agric. Food Chem.,2006

4. Evolution of the localisation and compositon of phenolics in grape skin between veraison and maturity in relation to water availability and some climatic conditions;Cadot;J. Sci. Food Agric.,2011

5. Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine;Canals;Eur. Food Res. Technol.,2008

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