Tannin profile of different Monastrell wines and its relation to projected market prices
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference22 articles.
1. Remarkable proanthocyanidin adsorption properties of Monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production;Bautista-Ortín;Journal of Agricultural and Food Chemistry,2015
2. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines;Busse-Valverde;Journal of Agricultural and Food Chemistry,2010
3. The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique;Busse-Valverde;Journal of Agricultural and Food Chemistry,2011
4. Phenolic composition of grapes and wines from cultivar Cabernet Sauvignon produced in Chile and their relationship to commercial value;Cáceres;Journal of Agricultural and Food Chemistry,2012
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1. Correlation of chemical composition and sensory scores in Spanish Monastrell red wines: Insights from a blind wine competition;Journal of Food Composition and Analysis;2024-10
2. Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach;OENO One;2024-02-28
3. Quantitative and qualitative composition of proanthocyanidins and other polyphenols in commercial red wines and their contribution to sensorially evaluated tannicity;Food Research International;2024-02
4. Seed and skin-derived flavanols in red wine: a study of Syrah, Marselan, and Tannat cultivars;European Food Research and Technology;2023-12-26
5. 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
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