Concepedia

The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

Jérémie Wirth, Cécile Morel-Salmi, Jean Marc Souquet, Jean‐Baptiste Diéval, O. Aagaard, Sergi Vidal, He ́le`ne Fulcrand, Véronique Cheynier

Food Chemistry · 2010 · 91 citations · 32 references

DOI

Concepts

References

32

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

, , +13

Methods for Analysis of Musts and Wines

Randolph H Dyer · Journal of AOAC INTERNATIONAL · 1981 · 597 citations

, , +7

The polymeric nature of wine pigments

T. C. Somers · Phytochemistry · 1971 · 566 citations

, , +14

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

Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines

C. F. Timberlake, P. Bridle · American Journal of Enology and Viticulture · 1976 · 379 citations

, , +17