Concepedia

Effect of early oxygen exposure on red wine colour and tannins

Jacqui M. McRae, Martin Day, Keren A. Bindon, Stella Kassara, Simon A. Schmidt, Alex Schulkin, Radka Kolouchova, Paul A. Smith

Tetrahedron · 2014 · 46 citations · 53 references

DOI

Concepts

References

53

Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess Phloroglucinol

James A. Kennedy, Graham P. Jones · Journal of Agricultural and Food Chemistry · 2001 · 796 citations

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Structure and Properties of Wine Pigments and Tannins

Véronique Cheynier, Montserrat Dueñas, Erika Salas et al. · American Journal of Enology and Viticulture · 2006 · 511 citations · Full text

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Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines

Johanna Bakker, C. F. Timberlake · Journal of Agricultural and Food Chemistry · 1997 · 507 citations

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Mechanisms of oxidative browning of wine

Hua Li, Anque Guo, Hua Wang · Food Chemistry · 2007 · 370 citations

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Review of Reaction Mechanisms of Oxygen and Proposed Intermediate Reduction Products in Wine: Central Role of Iron and Copper

John C. Danilewicz · American Journal of Enology and Viticulture · 2003 · 337 citations

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