Pathogenesis-Related Proteins Limit the Retention of Condensed Tannin Additions to Red Wines-Reference-Cited by-同舟云学术

Pathogenesis-Related Proteins Limit the Retention of Condensed Tannin Additions to Red Wines

Published:2016-02-03 Issue:6 Volume:64 Page:1309-1317
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Springer Lindsay F.¹,Sherwood Robert W.¹,Sacks Gavin L.¹

Affiliation:

1. Department of Food Science, Stocking Hall, and ‡Biotechnology Resource Center Proteomics and Mass Spectrometry Facility, Cornell University, Ithaca, New York 14853, United States

Funder

National Institute of Food and Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b04906

Reference48 articles.

1. High-Performance Liquid Chromatography Determination of Red Wine Tannin Stickiness

2. Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds

3. Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration

4. Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines

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