Insight into the characterization of commercial oenological tannins
Author:
Funder
European Agricultural Fund for Rural Development
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference39 articles.
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2. A new extract from pomegranate (Punica granatum L.) by-products as a potential oenological tannin: Preliminary characterization and comparison with existing commercial products;Canuti;Molecules,2020
3. The effects of pre-fermentative addition of oenological tannins on wine components and sensorial qualities of red wine;Chen;Molecules,2016
4. Reactions involving iron in mediating catechol oxidation in model wine;Danilewicz;American Journal of Enology and Viticulture,2013
5. Determination of tannin content in various parts of six citrus species;Ezeabara;Journal of Scientific Research and Reports,2014
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Review on oenological tannins: conventional and emergent extraction techniques, and characterization;Journal of Food Measurement and Characterization;2024-05-03
2. Application of response surface methodology in the characterization and sensorial analysis of Anacardium humile liqueur;Food Chemistry Advances;2023-12
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