Stilbene levels and antioxidant activity of Vranec and Merlot wines from Macedonia: Effect of variety and enological practices

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

Life Sciences, Biochemistry, Toxicology +11

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

Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines

António Morata, M.C. Gómez-Cordovés, J. Suberviola et al. · Journal of Agricultural and Food Chemistry · 2003 · 249 citations

Agriculture, Biochemistry, Microbiology +15

Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging:  I. Analysis of Remnant Polyphenolic Compounds in the Resulting Wines

Jean‐Paul Mazauric, Jean‐Michel Salmon · Journal of Agricultural and Food Chemistry · 2005 · 169 citations

Agriculture, Enology, Wine Analysis +16

Differentiation of red winemaking technologies by phenolic and volatile composition

M. Isabel Spranger, M. Cristina Clímaco, Baoshan Sun et al. · Analytica Chimica Acta · 2004 · 136 citations

Agriculture, Food Science, Viticulture +14