Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System-Reference-Cited by-同舟云学术

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Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System

Published:2011-06-08 Issue:13 Volume:59 Page:7410-7418
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sonni Francesca¹,Moore Evan G.²,Clark Andrew C.³,Chinnici Fabio¹,Riponi Claudio¹,Scollary Geoffrey R.²³

Affiliation:

1. Department of Food Science, University of Bologna, 40127 Bologna, Italy

2. School of Chemistry, The University of Melbourne, VIC 3010, Australia

3. National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf200968x

Reference42 articles.

1. An oxidized tartaric acid residue as a new bridge potentially competing with acetaldehyde in flavan-3-OL condensation

2. Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions

3. (+)-Catechin—acetaldehyde condensation products in relation to wine-ageing

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