Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition-Reference-Cited by-同舟云学术

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition

Published:2018-04 Issue: Volume:244 Page:50-59
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Schelezki Olaf J.,Smith Paul A.,Hranilovic Ana,Bindon Keren A.,Jeffery David W.

Funder

ARC's Industrial Transformation Research Program

Wine Australia

Australian grape growers and winemakers

Australian Government

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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4. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference;Bindon;Food Chemistry,2014

5. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes;Bindon;Journal of Agricultural and Food Chemistry,2014

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