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
Author:
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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1. The effect of prolonged (150 days) post-fermentative maceration in steel tanks and oak barrels on Cabernet Sauvignon wine quality: mathematical modelization of the phenolic compounds’ behaviour;Journal of Wine Research;2023-09-11
2. Colour properties and tannin concentrations of polymeric phenolic materials extracted from Pinot Noir wines of a single NZ producer;International Journal of Food Science & Technology;2023-07-18
3. Non-acylated and acylated anthocynins in red wines of different ages: Color contribution and evaluation;Journal of Food Composition and Analysis;2023-01
4. Effect of prolonged (150 days) post-fermentative maceration in steel tanks and oak barrels on Cabernet Sauvignon wine quality: mathematical modelization of the phenolic compounds behaviour;2022-11-11
5. The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages;OENO One;2022-09-05
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