Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) and Wine Proanthocyanidins
Author:
Affiliation:
1. Department of Food Science and Technology and Department of Horticulture, Oregon State University, Corvallis, Oregon 97331; and Red Hills Precision Soil Mapping, Corvallis, Oregon 97330
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0504770
Reference44 articles.
1. Red wine astringency: a review
2. The polymeric nature of wine pigments
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4. Oligomeric and polymeric procyanidins from grape seeds
5. Polymeric proanthocyanidins from grape skins
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