Timing of leaf removal modulates tannin composition and the level of anthocyanins and methoxypyrazines in Pinot noir grapes and wines

Author:

Wimalasiri Pradeep M.ORCID,Harrison Roland,Donaldson Ivan,Kemp BelindaORCID,Tian BinORCID

Funder

Callaghan Innovation

Publisher

Elsevier BV

Subject

Food Science

Reference67 articles.

1. Evolution of Phenolic Composition During Barrel and Bottle Aging;Aleixandre-Tudo;South African Journal for Enology and Viticulture,2020

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3. A review on stems composition and their impact on wine quality;Blackford;Molecules,2021

4. Bitterness and astringency of grape and wine polyphenols;Brossaud;Australian Journal of Grape and Wine Research,2001

5. Influence of skin maceration time on the proanthocyanidin content of red wines;Busse-Valverde;European Food Research and Technology,2012

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