Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines-Reference-Cited by-同舟云学术

Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines

Published:2012-08-06 Issue:32 Volume:60 Page:7988-8001
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gil Mariona¹,Kontoudakis Nikolaos¹,González Elena¹,Esteruelas Mireia¹,Fort Francesca¹,Canals Joan Miquel¹,Zamora Fernando¹

Affiliation:

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf302064n

Reference62 articles.

1. The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

2. Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

3. Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)

4. The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

5. Influence of Wine Pectic Polysaccharides on the Interactions between Condensed Tannins and Salivary Proteins

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