Impact of winemaking practices on the concentration and composition of tannins in red wine-Reference-Cited by-同舟云学术

Impact of winemaking practices on the concentration and composition of tannins in red wine

Published:2015-11-09 Issue: Volume:21 Page:601-614
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Smith P.A.¹²,McRae J.M.¹,Bindon K.A.¹

Affiliation:

1. The Australian Wine Research Institute; Urrbrae SA 5064 Australia

2. Flinders Centre for Marine Bioproducts Development (CMBD); Department of Medical Biotechnology; School of Medicine; Flinders University; Bedford Park SA 5042 Australia

Funder

Australian Government

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12188/fullpdf

Reference124 articles.

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3. Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines;Apolinar-Valiente;Australian Journal of Grape and Wine Research,2014

4. Different sorption behaviors for wine polyphenols in contact with oak wood;Barrera-Garcia;Journal of Agricultural and Food Chemistry,2007

5. The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics;Bautista-Ortín;Journal of Food Composition and Analysis,2007a

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