Characterization of wine astringency contributed by acetaldehyde-mediated condensation between flavan-3-ols and grape skin/seeds polyphenol-Reference-Cited by-同舟云学术

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Characterization of wine astringency contributed by acetaldehyde-mediated condensation between flavan-3-ols and grape skin/seeds polyphenol

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

WANG Lixia¹,DU Guorong²,LIU Pei³,WANG Xuehui³,ZHAO Pengtao⁴,ZHANG Qianting³,LEI Xiaoqing³,YUAN Huanhuan³,CHEN Tongguo³,WANG Xiaoyu⁴^ORCID

Affiliation:

1. Shaanxi Normal University, China; Shaanxi Xueqian Normal University, China

2. Xi’an University, China

3. Shaanxi Normal University, China

4. Shaanxi Normal University, China; National Research & Development Center of Apple Processing Technology, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101389&tlng=en

Reference43 articles.

1. Structure and properties of wine pigments and tannins;Cheynier V.;American Journal of Enology and Viticulture,2006

2. Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age;Chira K.;Food Chemistry,2011

3. Products formed in model wine solutions involving anthocyanins, procyanidin B2, and acetaldehyde;Dallas C.;Journal of Agricultural and Food Chemistry,1996

4. Formation of anthocyanin-flavanol adducts in model solutions;Dueñas M.;Analytica Chimica Acta,2006

5. Competition between (+)-catechin and (-)-epicatechin in acetaldehyde-induced polymerization of flavanols;Es-Safi N. E.;Journal of Agricultural and Food Chemistry,1999

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. Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation;Food Chemistry;2024-09

2. Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines;Food Chemistry;2023-07

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