Identification of three flavan-3-ols from grapes
References (15)
Phytochem.
(1964)- et al.
J. Chromatogr.
(1959) - V.L. Singleton and P. Esau, Advances in Food Research, in...
- et al.
Am. J. Enol. Viticult.
(1964) - et al.
Am. J. Enol. Viticult.
(1966) - et al.
Am. J. Enol. Viticult.
(1966)
Cited by (54)
Management of Astringency in Red Wines
2018, Red Wine TechnologyFirst evidence of epicatechin vanillate in grape seed and red wine
2018, Food ChemistryCitation Excerpt :Many flavan-3-ols are currently being discovered in grapes. The galloylated flavanols such as (−)-epicatechin gallate (Tsai Su & Singleton, 1969) and (+)-catechin gallate (Lee & Jaworski, 1987) are mainly located in grape seed. The prodelphinidins including (−)-epigallocatechins are commonly observed in grape skin (Chira, Schmauch, Saucier, Fabre, & Teissedre, 2009).
Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines
2012, LWTCitation Excerpt :The wine fermented with strain 3 showed a significantly higher content of gallic acid than the other Albariño wines (Table 3). This acid is the only hydroxybenzoic acid that has been formally identified in its native state in grapes, and is found in the solid parts of the berry either in free form or as the flavanol ester (i.e., epicatechin-3-O-gallate) (Su & Singleton, 1969). Tyrosol content was also affected by the yeast strain used.
Bibliography of publications by the faculty, staff and students of the University of California, 1876-1980, on grapes, wines and related subjects
2023, Bibliography of Publications by the Faculty, Staff and Students of the University of California, 1876-1980, on Grapes, Wines and Related SubjectsGrape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking
2023, Critical Reviews in Food Science and NutritionAstringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review
2019, Critical Reviews in Food Science and Nutrition