Towards a model of grape tannin extraction under wine-like conditions: the role of suspended mesocarp material and anthocyanin concentration
Author:
Affiliation:
1. The Australian Wine Research Institute; Glen Osmond SA 5064 Australia
Funder
The Australian Wine Research Institute (AWRI)
National Water Commission
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12258/fullpdf
Reference42 articles.
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2. Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls;Bindon;Journal of Agricultural and Food Chemistry,2011
3. Tissue-specific and developmental modifications of grape cell walls influence the adsorption of proanthocyanidins;Bindon;Journal of Agricultural and Food Chemistry,2012
4. Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification;Bindon;Journal of Agricultural and Food Chemistry,2010a
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