Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations

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

Agriculture, Biochemistry, Food Science +17

Oligomeric and polymeric procyanidins from grape seeds

Corinne Prieur, Jacques Rigaud, Véronique Cheynier et al. · Phytochemistry · 1994 · 551 citations

Agriculture, Botany, Food Science +9

Polymeric proanthocyanidins from grape skins

Jean‐Marc Souquet, Véronique Cheynier, Franck Brossaud et al. · Phytochemistry · 1996 · 505 citations

Agriculture, Chemistry, Food Science +14

The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium

Stéphane Vidal, I. Leigh Francis, Sylvain Guyot et al. · Journal of the Science of Food and Agriculture · 2003 · 491 citations

Agriculture, Enology, Food Science +17

Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids

James A. Kennedy, Mark A. Matthews, Andrew L. Waterhouse · American Journal of Enology and Viticulture · 2002 · 423 citations

Agriculture, Botany, Plant Sciences +17