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Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments.
Food Chem. 2013 May 1;138(1):556-63. doi: 10.1016/j.foodchem.2012.10.141. Epub 2012 Nov 12.
Food Chem. 2013.
PMID: 23265524
Impact of extended maceration and regulated deficit irrigation (RDI) in Cabernet Sauvignon wines: characterization of proanthocyanidin distribution, anthocyanin extraction, and chromatic properties.
Casassa LF, Larsen RC, Beaver CW, Mireles MS, Keller M, Riley WR, Smithyman R, Harbertson JF.
Casassa LF, et al. Among authors: mireles ms.
J Agric Food Chem. 2013 Jul 3;61(26):6446-57. doi: 10.1021/jf400733u. Epub 2013 Jun 21.
J Agric Food Chem. 2013.
PMID: 23789791
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