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pro vyhledávání: '"wine tannins"'
Akademický článek
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Publikováno v:
MethodsX, Vol 7, Iss , Pp 100961- (2020)
Phenolic compounds are important constituents of red wine involved in its sensory properties. Although wine tannins can come from microbial and oak sources, the main sources of polyphenol remains grape skins and seeds. In order to better understand t
Externí odkaz:
https://doaj.org/article/f18057f3114546da8b30d90569228a01
Autor:
Furlan, Aurélien L., Jobin, Marie-Lise, Buchoux, Sébastien, Grélard, Axelle, Dufourc, Erick J., Géan, Julie
Publikováno v:
In Biochimie December 2014 107 Part A:82-90
Akademický článek
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Autor:
Sparrow, AM
This thesis focuses on the sources of tannin in Pinot Noir grapes. Tannins contribute to colour stability and mouth-feel in wine. Some tannins are more beneficial to the quality of red wines than others. Achieving the correct balance is particularly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43ec8379d7a10c20efce6972b4efceb7
Autor:
Yi MA, Kangjie YU, Xiaoqin LAI, Xiongjun XIAO, Rong XIONG, Liming XIE, Ziyun WEI, Huiling HUANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 81-88 (2024)
To investigate the impact of distinct wine tannins on the color and anthocyanin composition of wine, Cabernet sauvignon was employed as the primary ingredient for the production of wine using five distinct wine tannins. The wine was then aged for 120
Externí odkaz:
https://doaj.org/article/1cfd40266bb340f2b34b45b86ebd5238
Publikováno v:
MethodsX
MethodsX, Elsevier, 2020, 7, pp.100961. ⟨10.1016/j.mex.2020.100961⟩
MethodsX, Vol 7, Iss, Pp 100961-(2020)
MethodsX, Elsevier, 2020, 7, pp.100961. ⟨10.1016/j.mex.2020.100961⟩
MethodsX, Vol 7, Iss, Pp 100961-(2020)
Phenolic compounds are important constituents of red wine involved in its sensory properties. Although wine tannins can come from microbial and oak sources, the main sources of polyphenol remains grape skins and seeds. In order to better understand t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::941eca802ddec93e8d10cef0a2f53d60
https://hal.archives-ouvertes.fr/hal-03021770
https://hal.archives-ouvertes.fr/hal-03021770
Autor:
Erick J. Dufourc
Publikováno v:
Biochimica et biophysica acta. Biomembranes. 1863(10)
Polyphenols have been part of human culture for about 6000 years. However, their mode of action in relation to wine tasting while eating is only beginning to be understood. This review, using analytical techniques and physicochemical concepts, attemp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3f44ffa76b6f67275ff4a5a66260ce9
https://pubmed.ncbi.nlm.nih.gov/34111413
https://pubmed.ncbi.nlm.nih.gov/34111413