Analysis of grape and wine tannins: Methods, applications and challenges
MJ Herderich, PA Smith - Australian Journal of Grape and Wine …, 2005 - Wiley Online Library
Tannins are polyphenolic secondary metabolites, which can be found in many higher plants
and are identified by their ability to complex with and precipitate proteins. This key property …
and are identified by their ability to complex with and precipitate proteins. This key property …
HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence
S Gómez-Alonso, E García-Romero… - Journal of Food …, 2007 - Elsevier
This paper proposes an HPLC method for analysing a great variety of phenolic compounds
from vine and wine products with UV-Vis photodiode array (DAD) and fluorescence …
from vine and wine products with UV-Vis photodiode array (DAD) and fluorescence …
Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties
The aim of this study was to determine how changes in grape composition brought about by
artificial shading (sunlight exclusion) influence wine properties including colour, flavonoid …
artificial shading (sunlight exclusion) influence wine properties including colour, flavonoid …
Tannin quantification in red grapes and wine: Comparison of polysaccharide-and protein-based tannin precipitation techniques and their ability to model wine …
MD Mercurio, PA Smith - Journal of Agricultural and Food …, 2008 - ACS Publications
Quantification of red grape tannin and red wine tannin using the methyl cellulose
precipitable (MCP) tannin assay and the Adams− Harbertson (AH) tannin assay were …
precipitable (MCP) tannin assay and the Adams− Harbertson (AH) tannin assay were …
Influence of maceration temperature in red wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera)
K Koyama, N Goto-Yamamoto… - Bioscience …, 2007 - jstage.jst.go.jp
The extraction of phenolics from berry skins and seeds of the grape, Vitis vinifera cv.
Cabernet Sauvignon, during red wine maceration and the influence of different temperature …
Cabernet Sauvignon, during red wine maceration and the influence of different temperature …
Berry morphology and composition in irrigated and non-irrigated grapevine (Vitis vinifera L.)
The present study was carried out in a 5-year-old vineyard (Vitis vinifera L., cv. Aglianico)
located in Southern Italy. Half of the plants (IRR) were fully irrigated, whereas the other half …
located in Southern Italy. Half of the plants (IRR) were fully irrigated, whereas the other half …
Browning index of anthocyanin‐rich fruit juice depends on pH and anthocyanin loss more than the gain of soluble polymeric pigments
MR Dorris, DM Voss, MA Bollom… - Journal of food …, 2018 - Wiley Online Library
Browning index (BI, ABS520 nm/ABS420 nm) is a measure of anthocyanin‐rich fruit juice
pigmentation quality. This study sought to determine the extent to which BI describes …
pigmentation quality. This study sought to determine the extent to which BI describes …
Compositional Investigation of Phenolic Polymers Isolated from Vitis vinifera L. Cv. Pinot Noir during Fermentation
PM Aron, JA Kennedy - Journal of Agricultural and Food …, 2007 - ACS Publications
Phenolic polymer material extracted during commercial red wine fermentations (Vitis vinifera
L. cv. Pinot noir) was isolated and analyzed to characterize its chemical composition …
L. cv. Pinot noir) was isolated and analyzed to characterize its chemical composition …
Determination of molecular and “Truly” free sulfur dioxide in wine: a comparison of headspace and conventional methods
Conventional methods such as Ripper titration and aeration-oxidation (AO) are widely used
for the analysis of sulfur dioxide (SO2) in wine. However, the free SO2 reported by these …
for the analysis of sulfur dioxide (SO2) in wine. However, the free SO2 reported by these …
Sensory and chemical effects of two alternatives of prefermentative cold soak in M albec wines during winemaking and bottle ageing
LF Casassa, SE Sari - International Journal of Food Science & …, 2015 - Wiley Online Library
Two alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid
CO 2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during …
CO 2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during …