Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging.

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Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging.

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2018 nî lūn-bûn

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2018年の論文

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2018年学术文章

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2018年学术文章

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2018年学术文章

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2018年学术文章

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2018年学术文章

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name

Evolution of Sangiovese Wines ...... Ratios During Oxidative Aging.

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Evolution of Sangiovese Wines ...... Ratios During Oxidative Aging.

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Item

label

Evolution of Sangiovese Wines ...... Ratios During Oxidative Aging.

@en

Evolution of Sangiovese Wines ...... Ratios During Oxidative Aging.

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Evolution of Sangiovese Wines ...... Ratios During Oxidative Aging.

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Evolution of Sangiovese Wines ...... Ratios During Oxidative Aging.

@nl

P1476

Evolution of Sangiovese Wines ...... Ratios During Oxidative Aging

@en

P2093

Alessandra Rinaldi

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Angelita Gambuti

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Luigi Moio

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P2860

Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin.

Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airén white wine.

(1)H NMR: A Novel Approach To Determining the Thermodynamic Properties of Acetaldehyde Condensation Reactions with Glycerol, (+)-Catechin, and Glutathione in Model Wine.

Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations.

The Hidden Face of Wine Polyphenol Polymerization Highlighted by High-Resolution Mass Spectrometry.

Structural features of procyanidin interactions with salivary proteins.

Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation.

Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.

trans-Resveratrol, quercetin, (+)-catechin, and (-)-epicatechin content in south Italian monovarietal wines: relationship with maceration time and marc pressing during winemaking.

A rapid, one step preparation for measuring selected free plus SO2-bound wine carbonyls by HPLC-DAD/MS.

P304

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scholarly article

P356

10.3389/FCHEM.2018.00063

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P478

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P50

Luigi Picariello

P577

2018-03-15T00:00:00Z

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P698

29600246

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P921

anthocyanins

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5862844

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