Sensory and chemical characterization of phenolic polymers from red wine obtained by gel permeation chromatography

F Weber, K Greve, D Durner… - American journal of …, 2013 - Am Soc Enol Viticulture
The polyphenols of a 2005 Cabernet Sauvignon were fractionated by gel permeation
chromatography. The obtained fractions were reconstituted in a model wine medium for …

Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation

Z Guadalupe, A Soldevilla, MP Sáenz-Navajas… - … of Chromatography A, 2006 - Elsevier
A multiple-step analytical method was developed to improve the analysis of polymeric
phenolics in red wines. With a common initial step based on the fractionation of wine …

Compositional and sensory characterization of red wine polymers

N Wollmann, T Hofmann - Journal of agricultural and food …, 2013 - ACS Publications
After isolation from red wine by means of ultrafiltration and gel adsorption chromatography,
the composition of the highly astringent tasting high-molecular weight polymers was …

Effect of structural transformations on precipitability and polarity of red wine phenolic polymers

I Weilack, C Schmitz, JF Harbertson… - American Journal of …, 2021 - Am Soc Enol Viticulture
Condensed tannins and polymeric pigments are essential red wine components that
contribute to color stability, taste, and mouthfeel. Phenolic polymers in red wine consist of …

Fractionation of red wine polyphenols by solid-phase extraction and liquid chromatography

B Sun, MC Leandro, V de Freitas… - Journal of Chromatography …, 2006 - Elsevier
A systematic method for separation of aged red wine polyphenols into various distinct
fractions using combined techniques of solid-phase extraction and liquid chromatography …

Relationship between the sensory-determined astringency and the flavanolic composition of red wines

N Quijada-Morín, J Regueiro… - Journal of Agricultural …, 2012 - ACS Publications
The relationship between the proanthocyanidin profile and the perceived astringency was
assessed in 13 commercial Tempranillo red wines. The concentration and compositional …

Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: A review

R Harrison - International Journal of Food Science & …, 2018 - Wiley Online Library
The phenolic composition of red wines is complex and intimately involved in colour, taste,
mouth‐feel and aroma. There have been significant advances in knowledge of compounds …

Grape and wine polymeric polyphenols: Their importance in enology

L Li, B Sun - Critical reviews in food science and nutrition, 2019 - Taylor & Francis
Phenolic compounds are important constituents of red wine, contributing to its sensory
properties and antioxidant activity. Owing to the diversity and structural complexity, study of …

Chemical and sensory evaluation of astringency in Washington State red wines

JL Landon, K Weller, JF Harbertson… - American Journal of …, 2008 - Am Soc Enol Viticulture
Astringency is one of the most important sensory attributes in red wine and is attributed to
the presence of phenolic compounds. The objective of this study was to determine the …

Effect of enological tannin addition on astringency subqualities and phenolic content of red wines

A Rinaldi, L Moio - Journal of Sensory Studies, 2018 - Wiley Online Library
Four Italian red wine varieties (Sangiovese, Montepulciano, Barbera, Nero d'Avola) were
used to investigate the effect of enological tannins on astringency characteristics and …