Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines: relationship between astringency and the concentration of phenolic substances-Reference-Cited by-同舟云学术

Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines: relationship between astringency and the concentration of phenolic substances

Published:2017-01-27 Issue:2 Volume:23 Page:193-199
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:

Boulet J.-C.¹^ORCID,Ducasse M.-A.²,Cheynier V.¹

Affiliation:

1. Institut National de la Recherche Agronomique; Unité Mixte de Recherches 1083 Sciences pour l'Oenologie; F-34060 Montpellier France

2. Institut Français de la Vigne et du Vin; Unité Mixte Technologique Qualinnov; F-11430 Gruissan France

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12265/fullpdf

Reference53 articles.

1. A Fourier transform infrared spectroscopy study of wine polysaccharides;Boulet;Carbohydrate Polymers,2006

2. Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency;Boulet;Food Chemistry,2016

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

4. Anthocyanin molecular interactions: the first step in the formation of new pigments during wine aging?;Brouillard;Food Chemistry,1994

5. Mechanism of the structural transformations of anthocyanins in acidic media;Brouillard;Journal of the American Chemical Society,1977

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