Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in anthocyanin and tannin concentration-Reference-Cited by-同舟云学术

Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in anthocyanin and tannin concentration

Published:2014-12 Issue:2 Volume:59 Page:923-932
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bindon Keren A.^ORCID,McCarthy Michael G.,Smith Paul A.

Funder

Australian Government

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Compositional investigation of phenolic polymers isolated from Vitis vinifera L. Cv. Pinot Noir during fermentation;Aron;Journal of Agricultural and Food Chemistry,2007

2. Influence of partial rootzone drying on the composition and accumulation of anthocyanins in grape berries (Vitis vinifera cv. Cabernet Sauvignon);Bindon;Australian Journal of Grape and Wine Research,2008

3. Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls;Bindon;Journal of Agricultural and Food Chemistry,2011

4. Response of grape and wine phenolic composition in Vitis vinifera L. cv. Merlot to variation in grapevine water status;Bindon;South African Journal of Enology and Viticulture,2011

5. Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins;Bindon;Food Chemistry,2013

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