Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines

Astringency and bitterness of selected phenolics in wine

Jane L Robichaud, Ann C. Noble · Journal of the Science of Food and Agriculture · 1990 · 378 citations

Food Chemistry, Flavoromics, Tannin +10

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

Yves Glories · OENO One · 1984 · 307 citations · Full text

Literary Theory, French, Chemistry +22

Interactions of Grape Seed Tannins with Salivary Proteins

Pascale Sarni-Manchado, Véronique Cheynier, Michel Moutounet · Journal of Agricultural and Food Chemistry · 1998 · 239 citations

Grape Seed, Engineering, Binding Interaction +12

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

Silvia Pérez‐Magariño, María José · Food Chemistry · 2005 · 198 citations

Food Chemistry, Red Wines, Botany +9

Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah

Isidro Hermosín‐Gutiérrez, Eva Sánchez-Palomo Lorenzo, Alejandro Alberto Azaola Espinosa · Food Chemistry · 2004 · 197 citations

Red Wines, Wine Studies, Phenolic Composition +3