Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects-Reference-Cited by-同舟云学术

Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects

Published:2019-04 Issue: Volume:278 Page:36-46
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Garrido-Bañuelos Gonzalo,Buica Astrid^ORCID,Schückel Julia,Zietsman Anscha J.J.,Willats William G.T.,Moore John P.,Du Toit Wessel J.

Funder

National Research Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Tissue-specific and developmental modifications of grape cell walls influence the adsorption of proanthocyanidins;Bindon;Journal of Agricultural and Food Chemistry,2012

4. 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

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

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