proanthocyanidin
- You have accessRestricted accessCondensed Tannin Accumulation and Composition in Skin of Shiraz and Cabernet Sauvignon Grapes during Berry DevelopmentRachel L. Hanlin, Mark O. DowneyAm J Enol Vitic. 2009 60: 13-23 ; DOI: 10.5344/ajev.2009.60.1.13Rachel L. Hanlin1School of Agriculture, Food and Wine, University of Adelaide, SA 5005, Australia, and 2Department of Primary Industries Victoria, PO Box 905, Mildura, VIC 3502, Australia.Mark O. Downey1School of Agriculture, Food and Wine, University of Adelaide, SA 5005, Australia, and 2Department of Primary Industries Victoria, PO Box 905, Mildura, VIC 3502, Australia.
- You have accessRestricted accessCultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent ResearchMark O. Downey, Nick K. Dokoozlian, Mark P. KrsticAm J Enol Vitic. 2006 57: 257-268 ; DOI: 10.5344/ajev.2006.57.3.257Mark O. Downey1Senior research scientist, Viticulture and Enology, Primary Industries Research Victoria, PO Box 905, Mildura, Victoria 3502, Australia; 2Vice president, viticulture, E&J Gallo Winery, PO Box 1130, Modesto, CA 95353 USA; and 3Section leader, Physiology and Food Sciences, Primary Industries Research Victoria.Nick K. Dokoozlian1Senior research scientist, Viticulture and Enology, Primary Industries Research Victoria, PO Box 905, Mildura, Victoria 3502, Australia; 2Vice president, viticulture, E&J Gallo Winery, PO Box 1130, Modesto, CA 95353 USA; and 3Section leader, Physiology and Food Sciences, Primary Industries Research Victoria.Mark P. Krstic1Senior research scientist, Viticulture and Enology, Primary Industries Research Victoria, PO Box 905, Mildura, Victoria 3502, Australia; 2Vice president, viticulture, E&J Gallo Winery, PO Box 1130, Modesto, CA 95353 USA; and 3Section leader, Physiology and Food Sciences, Primary Industries Research Victoria.
- You have accessRestricted accessEffect of Maturity and Vine Water Status on Grape Skin and Wine FlavonoidsJames A. Kennedy, Mark A. Matthews, Andrew L. WaterhouseAm J Enol Vitic. 2002 53: 268-274 ; DOI: 10.5344/ajev.2002.53.4.268James A. KennedyDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.Mark A. Matthews