Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)-Reference-Cited by-同舟云学术

Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)

Published:2008-12-23 Issue:2 Volume:57 Page:545-553
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chira Kleopatra¹,Schmauch Gregory¹,Saucier Cédric¹,Fabre Sandy¹,Teissedre Pierre-Louis¹

Affiliation:

1. Laboratoire de Chimie Appliquée, Faculté d′Œnologie de Bordeaux, UMR 1219 INRA Oenologie-ISVV, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence Cedex, France, and Institut des Sciences Moléculaires (ISM), CNRS-UMR 5255, Université Bordeaux, 351 cours de la Libération, Talence 33405 Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf802301g

Reference50 articles.

1. Robinson, J.The Oxford Companion to Wine;Oxford University Press:Oxford, U.K.,2006; pp119−121.

2. A Survey of Seasonal Temperatures and Vineyard Altitude Influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the Sensory Profile of Brazilian Cabernet Sauvignon Wines

3. The parentage of a classic wine grape, Cabernet Sauvignon

4. Clarke, O.Oz Clarke Encyclopedia of Grapes;Harcourt:New York,2001; pp132−133.

5. Red wine astringency: a review

Cited by 151 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. Extraction of tannin, colour and aroma compounds in pinot noir wines as affected by clone selection and whole bunch addition;Food Chemistry;2024-09

2. Positive Impact of Late Harvest Date on Polyphenolic Composition of Plavac Mali (Vitis vinifera L.) Wine Depends on Location;Foods;2024-08-26

3. Classification of grape seed residues from distillation industries in Europe according to the polyphenol composition highlights the influence of variety, geographical origin and color;Food Chemistry: X;2024-06

4. Soil effect on proanthocyanidins composition of red and white wines obtained from Nero d’Avola and Grillo Vitis vinifera L. Cultivars;Food Chemistry;2024-06

5. Cell wall polysaccharides, phenolic extractability and mechanical properties of Aleatico winegrapes dehydrated under sun or in controlled conditions;Food Hydrocolloids;2024-04