Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).

Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).

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http://www.wikidata.org/entity/Q46185015
New strategies to study the chemical nature of wine oligomeric procyanidinsBerry flesh and skin ripening features in Vitis vinifera as assessed by transcriptional profiling.Dissecting genetic architecture of grape proanthocyanidin composition through quantitative trait locus mapping.Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids.Influence of genetic and vintage factors in flavan-3-ol composition of grape seeds of a segregating Vitis vinifera population.Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds.Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions.Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review.Isolation, characterization, and determination of a new compound in red wine.Polyphenols prevent lipid abnormalities and arterial dysfunction in hamsters on a high-fat diet: a comparative study of red grape and white persimmon wines.Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.).Grape seed proanthocyanidin extracts prevent hyperglycemia-induced monocyte adhesion to aortic endothelial cells and ameliorates vascular inflammation in high-carbohydrate/high-fat diet and streptozotocin-induced diabetic rats.Direct and simultaneous quantification of tannin mean degree of polymerization and percentage of galloylation in grape seeds using diffuse reflectance fourier transform-infrared spectroscopy.“Oral” Tribological Study on the Astringency Sensation of Red WinesMethyl jasmonate: effect on proanthocyanidin content in Monastrell and Tempranillo grapes and winesInfluence of berry size on red wine colour and composition
P2860

Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).

Item
http://www.wikidata.org/entity/Q46185015
description
2009 nî lūn-bûn
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2009年の論文
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2009年学术文章
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name
Grape variety effect on proant ...... tive vintages (2006 and 2007).
@en
Grape variety effect on proant ...... acts from bordeaux wine grapes
@nl
type
label
Grape variety effect on proant ...... tive vintages (2006 and 2007).
@en
Grape variety effect on proant ...... acts from bordeaux wine grapes
@nl
prefLabel
Grape variety effect on proant ...... tive vintages (2006 and 2007).
@en
Grape variety effect on proant ...... acts from bordeaux wine grapes
@nl
P1433
P1476
P2093
P304
P31
P356
P407
P433
P478
P50
P577
P5875
P698
P356
P1433
P1476
Grape variety effect on proant ...... utive vintages (2006 and 2007)
@en
P2093
P304
P31
P356
P407
P433
P478
P50
P577
P5875
P698