High-Performance Liquid Chromatography Determination of Red Wine Tannin Stickiness-Reference-Cited by-同舟云学术

High-Performance Liquid Chromatography Determination of Red Wine Tannin Stickiness

Published:2014-07-03 Issue:28 Volume:62 Page:6626-6631
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Revelette Matthew R.¹,Barak Jennifer A.¹,Kennedy James A.¹

Affiliation:

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf501666z

Reference39 articles.

1. Haslam, E.Practical Polyphenolics: From Structure to Molecular Recognition and Physiological Action;Cambridge University Press:New York, 1998; p422.

2. Changes in grape seed polyphenols during fruit ripening

3. Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development

4. Berry Integrity and Extraction of Skin and Seed Proanthocyanidins during Red Wine Fermentation

5. Compositional Investigation of Phenolic Polymers Isolated from Vitis vinifera L. Cv. Pinot Noir during Fermentation

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