Concepedia

Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade

Silvia Pérez‐Magariño, María José

Food Chemistry · 2005 · 201 citations · 30 references

DOI

Concepts

References

30

The biochemistry and control of enzymatic browning

M.Victoria Martinez, John R. Whitaker · Trends in Food Science & Technology · 1995 · 852 citations

, , +10

Climate Influences on Grapevine Phenology, Grape Composition, and Wine Production and Quality for Bordeaux, France

Gregory V. Jones, Robert E. Davis · American Journal of Enology and Viticulture · 2000 · 702 citations

, , +15

Anthocyanins, Phenolics, and Color of Cabernet Franc, Merlot, and Pinot Noir Wines from British Columbia

Giuseppe Mazza, Lana Fukumoto, Pascal Delaquis et al. · Journal of Agricultural and Food Chemistry · 1999 · 587 citations

, , +17

A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

Hélène Fulcrand, Carime Benabdeljalil, Jacques Rigaud et al. · Phytochemistry · 1998 · 448 citations

, , +15

La couleur des vins rouges. 2e partie : mesure, origine et interprétation

Yves Glories · OENO One · 1984 · 310 citations · Full text

, , +14