Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour

Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

Hanna Peleg, Karine Gacon, Pascal Schlich et al. · Journal of the Science of Food and Agriculture · 1999 · 386 citations

Agriculture, Food Science, Food Analysis +16

Measurement of Polymeric Pigments in Grape Berry Extract sand Wines Using a Protein Precipitation Assay Combined with Bisulfite Bleaching

James F. Harbertson, Edward A. Picciotto, Douglas O. Adams · American Journal of Enology and Viticulture · 2003 · 364 citations

Agriculture, Biochemistry, Food Science +17

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Stéphane Vidal, I. Leigh Francis, Pascale Williams et al. · Food Chemistry · 2004 · 312 citations

Agriculture, Enology, Food Science +12

Aggregation of grape seed tannins in model wine—effect of wine polysaccharides

Valérie Riou, Aude Vernhet, Thierry Doco et al. · Food Hydrocolloids · 2002 · 283 citations

Agriculture, Enology, Food Science +13

Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency

Sandra Escot, Michel Feuillat, Laurent Dulau et al. · Australian Journal of Grape and Wine Research · 2001 · 236 citations · Full text

Agriculture, Biochemistry, Microbiology +17