Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Malcolm J. Reeves"'
Publikováno v:
Molecules, Vol 17, Iss 2, Pp 1571-1601 (2012)
Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phen
Externí odkaz:
https://doaj.org/article/16b76bbd50fb401a9ae8acb3e337423e
Publikováno v:
Molecules, Vol 17, Iss 2, Pp 1483-1519 (2012)
Originating in the grapes, anthocyanins and their derivatives are the crucial pigments responsible for the red wine color. During wine maturation and aging, the concentration of monomeric anthocyanins declines constantly, while numerous more complex
Externí odkaz:
https://doaj.org/article/4d6da75f1ca045878873d079d06ced2d
Autor:
Guo-Liang Yan, Chang-Qing Duan, Malcolm J. Reeves, Jun Wang, Qiu-Hong Pan, Na-Na Liang, Lin Mu, Fei He
Publikováno v:
Molecules, Vol 15, Iss 12, Pp 9057-9091 (2010)
Anthocyanins, synthesized via the flavonoid pathway, are a class of crucial phenolic compounds which are fundamentally responsible for the red color of grapes and wines. As the most important natural colorants in grapes and their products, anthocyani
Externí odkaz:
https://doaj.org/article/7af76d1c98834b6c8025a75bd292e1bf
Publikováno v:
Molecules, Vol 21, Iss 4, p 431 (2016)
The phenolic and chromatic characteristics of a special red ice wine made from a Vitis amurensis × V. vinifera hybrid cultivar Beibinghong were studied. Results from two different vintages (2013 and 2014) showed that during vinification, the phenoli
Externí odkaz:
https://doaj.org/article/c9febb652dfb4af99c5e3a76fbd14972
Publikováno v:
Food Research International. 106:568-579
Though non-anthocyanin phenolics normally do not have red color, they affect the red color expression in the copigmentation of red wines. In this study, the influence of prefermentative addition of 300 mg/L gallic acid and ellagic acid, as cofactors,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4399b606891e518e8513e230834b0b49
https://doi.org/10.1016/j.foodres.2017.12.054
https://doi.org/10.1016/j.foodres.2017.12.054
Publikováno v:
Journal of Food Science. 83:30-38
To develop a robust tool for Chinese commercial wines’ varietal, regional, and vintage authentication, phenolic compounds in 121 Chinese commercial dry red wines were detected and quantified by using high‐performance liquid chromatography triple
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f66930a01aeb969bf30756be7fad998
https://doi.org/10.1111/1750-3841.13961
https://doi.org/10.1111/1750-3841.13961
Publikováno v:
Rapid Communications in Mass Spectrometry. 30:1619-1626
Rationale To develop a reliable and accurate method for the identification of anthocyanins and their subsequent derivatives formed during red grape fermentation and wine maturation. Methods By using a Poroshell 120 EC-C18 column in a high-performance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8cdccb8231c23f0b56b862be8ad7c41
https://doi.org/10.1002/rcm.7584
https://doi.org/10.1002/rcm.7584
Publikováno v:
Phytochemistry. 117:363-372
Generally, red Vitis vinifera grapes only contain monoglucosidic anthocyanins, whereas most non-vinifera red grapes of the Vitis genus have both monoglucosidic and bis-glucosidic anthocyanins, the latter of which are believed to be more hydrophilic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4eda0a054a44ff41a8ac75c885a07ac6
https://doi.org/10.1016/j.phytochem.2015.06.023
https://doi.org/10.1016/j.phytochem.2015.06.023
Publikováno v:
Journal of Forestry Research. 27:647-657
This research was designed to assess the changes in anthocyanin content in grape skins of Vitis amurensis and to explore mRNA transcriptions of 11 structural genes (PAL, CHS3, CHI1, F3H2, F3′H, F3′5′H, DFR, LDOX, UFGT, OMT and GST) related to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61840dfe9b26c2b2f26d40fa9c380484
https://doi.org/10.1007/s11676-015-0121-1
https://doi.org/10.1007/s11676-015-0121-1
Publikováno v:
International Journal of Molecular Sciences, Vol 16, Iss 4, Pp 6978-7014 (2015)
International Journal of Molecular Sciences
International Journal of Molecular Sciences
Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff3fc2598b73477d387cfa95dfcdd676
https://doi.org/10.3390/ijms16046978
https://doi.org/10.3390/ijms16046978