Napa Valley Cabernet Sauvignon Proanthocyanidin Changes During Fruit Ripening: A Multi-Appellation Survey-Reference-Cited by-同舟云学术

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Napa Valley Cabernet Sauvignon Proanthocyanidin Changes During Fruit Ripening: A Multi-Appellation Survey

Published:2024-06-04 Issue:24 Volume:72 Page:13561-13570
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Campbell James R.¹²^ORCID,Scholasch Thibaut³,Waterhouse Andrew L.¹^ORCID,Kennedy James A.²⁴

Affiliation:

1. Department of Viticulture and Enology, University of California Davis, One Shields Ave., Davis, California 95616, United States

2. California State University, 2360 East Barstow Avenue MS VR89, Fresno, California 93740-8003, United States

3. Fruition Sciences SAS, 34960 Montpellier, France

4. Functional Phenolics LLC, Corvallis, Oregon 97330, United States

Funder

American Vineyard Foundation

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c02146

Reference48 articles.

1. Tannins: Does Structure Determine Function? An Ecological Perspective

2. The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

3. HPLC Retention Thermodynamics of Grape and Wine Tannins

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

5. Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

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