Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning-Reference-Cited by-同舟云学术

Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning

Published:2013-05-13 Issue:20 Volume:61 Page:4968-4978
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gil M.¹,Esteruelas M.¹,González E.¹,Kontoudakis N.¹,Jiménez J.²,Fort F.¹,Canals J. M.¹,Hermosín-Gutiérrez I.³,Zamora F.¹

Affiliation:

1. Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain

2. Juvé y Camps SA. C/Sant Venat, 1. 08770 Sant Sadurní d’Anoia, Barcelona, Spain

3. Instituto Regional de Investigación Científica Aplicada (IRICA), Escuela de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf400722z

Reference57 articles.

1. Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

2. Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution

3. Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

4. Structural Features of Procyanidin Interactions with Salivary Proteins

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