Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis vinifera)-Reference-Cited by-同舟云学术

Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis vinifera)

Published:2011-11-29 Issue:24 Volume:59 Page:13265-13276
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hanlin Rachel L.¹²,Kelm Mark A.³,Wilkinson Kerry L.¹,Downey Mark O.²

Affiliation:

1. The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5005, Australia

2. Department of Primary Industries Victoria, P.O. Box 905, Mildura, VIC 3502, Australia

3. Constellation Wines, U.S. R&D, 12667 Road 24, Madera, California 93637, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf203466u

Reference35 articles.

1. Boulton, R. B.; Singleton, V. L.; Bisson, L. F.; Kunkee, R. E.,Principles and Practices of Winemaking.Chapman & Hall:New York, 1998; p604.

2. Haslam, E.Practical Polyphenolics: From Structure to Molecular Recognition and Physiological Action,1st ed.Cambridge University Press:Cambridge, U.K., 1998; p422.

3. Oligomeric and polymeric procyanidins from grape seeds

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