The role of UV-visible spectroscopy for phenolic compounds quantification in winemaking
JL Aleixandre-Tudo, W Du Toit - Frontiers and new trends in the …, 2018 - books.google.com
Phenolic compounds are bioactive substances present in a large number of food products
including wine. The importance of these compounds in wine is due to their large effect on …
including wine. The importance of these compounds in wine is due to their large effect on …
Spectrophotometric analysis of phenolic compounds in grapes and wines
JL Aleixandre-Tudo, A Buica… - Journal of agricultural …, 2017 - ACS Publications
Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …
large number of enzymatic and chemical reactions involving phenolic compounds take …
[HTML][HTML] Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods
AA Watrelot - Molecules, 2021 - mdpi.com
Tannin content in red wines is positively correlated with astringency perception and wine
grade; however, tannin quantification is one of the main challenges. In this study, tannin …
grade; however, tannin quantification is one of the main challenges. In this study, tannin …
[PDF][PDF] Comparison of ethanol and acetone mixtures for extraction of condensed tannin from grape skin
MO Downey, RL Hanlin - South African Journal of Enology and …, 2010 - journals.ac.za
Discrepancies in condensed tannin concentrations in grape skin determined by different
analytical methods prompted the closer examination of aspects of the methodologies. One of …
analytical methods prompted the closer examination of aspects of the methodologies. One of …
Influence of berry ripeness on concentration, qualitative composition and extractability of grape seed tannins
AB Bautista‐Ortín… - Australian Journal of …, 2012 - Wiley Online Library
Abstract Background and Aims: The evolution of seed tannins in three grape varieties grown
in the same vineyard was followed from preveraison to harvest, to determine their pattern of …
in the same vineyard was followed from preveraison to harvest, to determine their pattern of …
Effect of mechanical leaf removal and its timing on flavan‐3‐ol composition and concentrations in Vitis vinifera L. cv. Pinot Noir wine
BS Kemp, R Harrison, GL Creasy - Australian journal of grape …, 2011 - Wiley Online Library
Abstract Background and Aims: Mechanical leaf removal of Pinot Noir vines was carried out
in a commercial vineyard in Waipara, New Zealand in the 2007–2008 and 2008–2009 …
in a commercial vineyard in Waipara, New Zealand in the 2007–2008 and 2008–2009 …
Analysis of the bioactive components in Swietenia macrophylla leaves for their antibacterial and antioxidant capabilities
In this study, the extraction of bioactive compounds from Swietenia macrophylla leaves
resulted in 50%(v/v) acetone being the best solvent for extraction of gallic acid, total phenolic …
resulted in 50%(v/v) acetone being the best solvent for extraction of gallic acid, total phenolic …
Robust ultraviolet–visible (UV–Vis) partial least-squares (PLS) models for Tannin quantification in red wine
JL Aleixandre-Tudo, H Nieuwoudt… - Journal of agricultural …, 2015 - ACS Publications
The validation of ultraviolet–visible (UV–vis) spectroscopy combined with partial least-
squares (PLS) regression to quantify red wine tannins is reported. The methylcellulose …
squares (PLS) regression to quantify red wine tannins is reported. The methylcellulose …
[HTML][HTML] A Review of Tannin Determination Methods Using Spectro-photometric Detection in Red Wines and Their Ability to Predict Astringency
C Wilhelmy, C Pavez, E Bordeu… - South African Journal of …, 2021 - scielo.org.za
Astringency is an important sensory attribute that influences red wine quality. The astringent
sensation inside the mouth is caused by a group of molecules called tannins. These …
sensation inside the mouth is caused by a group of molecules called tannins. These …
[HTML][HTML] The influence of different winemaking techniques on the extraction of grape tannins and anthocyanins
AP Nel, P van Rensburg… - South African Journal of …, 2014 - scielo.org.za
The aim of this study was to determine the effect of different maceration techniques on the
extraction of grape tannins and anthocyanins. Two cultivars (Cabernet Sauvignon and …
extraction of grape tannins and anthocyanins. Two cultivars (Cabernet Sauvignon and …