Tannin Stabilization is a chemical process in enological science whereby tannins are selectively retained or modified to enhance colloidal stability and prevent undesirable precipitation in red wine during aging.
53
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2.3K
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199
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69
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Publications per year
2017–2026
26
Publications
53
Hydrolysable tannin as environmentally friendly reducer and stabilizer for graphene oxide
Yanda Lei, Zhenghai Tang, Ruijuan Liao et al. · Green Chemistry · 2011 · 270 citations
Structural requirements for stabilization of vascular elastin by polyphenolic tannins
Jason C. Isenburg, N KARAMCHANDANI, Dan Simionescu et al. · Biomaterials · 2006 · 108 citations
Effect of commercial mannoproteins on wine colour and tannins stability
Ana Margarida Rodrigues, Jorge M. Ricardo‐da‐Silva, C. Lucas et al. · Food Chemistry · 2011 · 92 citations · Full text
1–5 of 53
Authors
199
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1–5 of 199
Institutions
69
Kyoto University
Kyoto, Japan
2 h-index
5 publications
353 citations
Central Leather Research Institute
Chennai, India
2 h-index
5 publications
265 citations
University of Milan
Milan, Italy
2 h-index
7 publications
223 citations
Northwest A&F University
Yangling, China
2 h-index
5 publications
91 citations
Sciences pour L’Œnologie
Montpellier, France
2 h-index
8 publications
800 citations
Universidad de Murcia
Murcia, Spain
2 h-index
7 publications
291 citations
University of Basrah
Basra, Iraq
2 h-index
4 publications
108 citations
Washington State University
Pullman, United States
1 h-index
2 publications
58 citations
1–8 of 69
Venues
- Food Chemistry
8 publications · 325 citations
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- American Journal of Enology and Viticulture
AJEV · 5 publications · 251 citations
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- LWT
4 publications · 162 citations
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- International Journal of Food Science & Technology
3 publications · 60 citations
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- Journal of Thermal Analysis and Calorimetry
2 publications · 54 citations
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