Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties-Reference-Cited by-同舟云学术

Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties

Published:2016-11-16 Issue:47 Volume:64 Page:9116-9123
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Watrelot Aude A.¹²,Byrnes Nadia K.²,Heymann Hildegarde²,Kennedy James A.²³

Affiliation:

1. Department of Viticulture and Enology, California State University, 2360 East Barstow Avenue, MS VR89, Fresno, California 93740-8003, United States

2. Department of Viticulture and Enology, University of California at Davis, One Shields Avenue, Davis, California 95616-5270, United States

3. Constellation Brands, Inc., 12667 Road 24, Madera, California 93637, United States

Funder

American Vineyard Foundation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03767

Reference54 articles.

1. Bitterness and astringency of grape and wine polyphenols

2. Oligomeric and polymeric procyanidins from grape seeds

3. Polymeric proanthocyanidins from grape skins

4. Saliva tannin interactions

5. Nephelometric study of salivary protein-tannin aggregates

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