Properties of Wine Polymeric Pigments Formed from Anthocyanin and Tannins Differing in Size Distribution and Subunit Composition
Author:
Affiliation:
1. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
Funder
Australian Government
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf503922h
Reference52 articles.
1. Influence of Ethanol Concentration on the Extraction of Color and Phenolic Compounds from the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening
2. Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations
3. Influence of skin maceration time on the proanthocyanidin content of red wines
4. Berry Integrity and Extraction of Skin and Seed Proanthocyanidins during Red Wine Fermentation
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