Evolution of Phenolic Compounds during Wine Fermentation and Post-fermentation: Influence of Grape Temperature

Astringency and bitterness of selected phenolics in wine

Jane L Robichaud, Ann C. Noble · Journal of the Science of Food and Agriculture · 1990 · 383 citations

Agriculture, Enology, Food Science +17

Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine

Vernon L. Singleton, M. Salgues, J. Zaya et al. · American Journal of Enology and Viticulture · 1985 · 271 citations · Full text

Agriculture, Biochemistry, Enology +14

Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines

Veronique F. Cheynier, Eugene K. Trousdale, Vernon L. Singleton et al. · Journal of Agricultural and Food Chemistry · 1986 · 218 citations

Agriculture, Biochemistry, Food Science +15

High-Pressure Liquid Chromatographic Separation of Anthocyanins of Vitis Vinifera

Larry W. Wulf, C. W. Nagel · American Journal of Enology and Viticulture · 1978 · 183 citations

Agriculture, Biochemistry, Plant Sciences +14

Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification Processes

Ling Gao, Benôıt Girard, G. Mazza et al. · Journal of Agricultural and Food Chemistry · 1997 · 171 citations

Agriculture, Enology, Food Science +17