Comparison of Extraction Protocols To Determine Differences in Wine-Extractable Tannin and Anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon Grapes-Reference-Cited by-同舟云学术

Comparison of Extraction Protocols To Determine Differences in Wine-Extractable Tannin and Anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon Grapes

Published:2014-05-12 Issue:20 Volume:62 Page:4558-4570
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bindon Keren A.¹,Kassara Stella¹,Cynkar Wieslawa U.¹,Robinson Ella M. C.¹,Scrimgeour Neil¹,Smith Paul A.¹

Affiliation:

1. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5002777

Reference57 articles.

1. Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 2. Implications for Vinification

2. Berry Integrity and Extraction of Skin and Seed Proanthocyanidins during Red Wine Fermentation

3. Direct Method for Determining Seed and Skin Proanthocyanidin Extraction into Red Wine

4. Application of Insoluble Fibers in the Fining of Wine Phenolics

5. Influence of yeast strain on Shiraz wine quality indicators

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