Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines

Author:

Alcalde-Eon C.,García-Estévez I.,Ferreras-Charro R.,Rivas-Gonzalo J.C.,Ferrer-Gallego R.,Escribano-Bailón M.T.

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Changes in the detailed pigment composition of red wine during maturity and ageing. A comprehensive study;Alcalde-Eon;Analytica Chimica Acta,2006

2. Formation of vitisin A during red wine fermentation and maturation;Asenstorfer;Australian Journal of Grape and Wine Research,2003

3. Development of a competition assay for the evaluation of the binding of human parotid salivary proteins to dietary complex phenols and tannins using a peroxidase-labeled tannin;Bacon;Journal of Agricultural and Food Chemistry,1998

4. The effect of grape ripening stage on red wine color;Bautista-Ortín;Journal International de la Science de la Vigne et du Vin,2006

5. The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics;Bautista-Ortín;Journal of Food Composition and Analysis,2007

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