331 related articles for article (PubMed ID: 15884833)
1. Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening.
Canals R; Llaudy MC; Valls J; Canals JM; Zamora F
J Agric Food Chem; 2005 May; 53(10):4019-25. PubMed ID: 15884833
[TBL] [Abstract][Full Text] [Related]
2. Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.
Gil M; Kontoudakis N; González E; Esteruelas M; Fort F; Canals JM; Zamora F
J Agric Food Chem; 2012 Aug; 60(32):7988-8001. PubMed ID: 22823470
[TBL] [Abstract][Full Text] [Related]
3. The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique.
Busse-Valverde N; Gómez-Plaza E; López-Roca JM; Gil-Muñoz R; Bautista-Ortín AB
J Agric Food Chem; 2011 May; 59(10):5450-5. PubMed ID: 21462997
[TBL] [Abstract][Full Text] [Related]
4. Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation.
Cerpa-Calderón FK; Kennedy JA
J Agric Food Chem; 2008 Oct; 56(19):9006-14. PubMed ID: 18788747
[TBL] [Abstract][Full Text] [Related]
5. Effect of flash release treatment on phenolic extraction and wine composition.
Morel-Salmi C; Souquet JM; Bes M; Cheynier V
J Agric Food Chem; 2006 Jun; 54(12):4270-6. PubMed ID: 16756356
[TBL] [Abstract][Full Text] [Related]
6. Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) pinot noir fruit and extraction in a model system.
Cortell JM; Kennedy JA
J Agric Food Chem; 2006 Nov; 54(22):8510-20. PubMed ID: 17061828
[TBL] [Abstract][Full Text] [Related]
7. Characterization of the mean degree of polymerization of proanthocyanidins in red wines using liquid chromatography-mass spectrometry (LC-MS).
González-Manzano S; Santos-Buelga C; Pérez-Alonso JJ; Rivas-Gonzalo JC; Escribano-Bailón MT
J Agric Food Chem; 2006 Jun; 54(12):4326-32. PubMed ID: 16756363
[TBL] [Abstract][Full Text] [Related]
8. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins.
Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
J Agric Food Chem; 2005 Jul; 53(14):5798-808. PubMed ID: 15998151
[TBL] [Abstract][Full Text] [Related]
9. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines.
Busse-Valverde N; Gómez-Plaza E; López-Roca JM; Gil-Muñoz R; Fernández-Fernández JI; Bautista-Ortín AB
J Agric Food Chem; 2010 Nov; 58(21):11333-9. PubMed ID: 20929231
[TBL] [Abstract][Full Text] [Related]
10. Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins.
Fernández K; Kennedy JA; Agosin E
J Agric Food Chem; 2007 May; 55(9):3675-80. PubMed ID: 17407309
[TBL] [Abstract][Full Text] [Related]
11. Comparison of three extraction methods used to evaluate phenolic ripening in red grapes.
Fragoso S; Mestres M; Busto O; Guasch J
J Agric Food Chem; 2010 Apr; 58(7):4071-6. PubMed ID: 20205450
[TBL] [Abstract][Full Text] [Related]
12. Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.
Torchio F; Cagnasso E; Gerbi V; Rolle L
Anal Chim Acta; 2010 Feb; 660(1-2):183-9. PubMed ID: 20103161
[TBL] [Abstract][Full Text] [Related]
13. Influence of maceration temperature in red wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera).
Koyama K; Goto-Yamamoto N; Hashizume K
Biosci Biotechnol Biochem; 2007 Apr; 71(4):958-65. PubMed ID: 17420579
[TBL] [Abstract][Full Text] [Related]
14. Grape skin and seed proanthocyanidins from Monastrell x Syrah grapes.
Hernández-Jiménez A; Gómez-Plaza E; Martínez-Cutillas A; Kennedy JA
J Agric Food Chem; 2009 Nov; 57(22):10798-803. PubMed ID: 19856914
[TBL] [Abstract][Full Text] [Related]
15. Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.).
Allegro G; Pastore C; Valentini G; Muzzi E; Filippetti I
J Sci Food Agric; 2016 Oct; 96(13):4553-9. PubMed ID: 26888489
[TBL] [Abstract][Full Text] [Related]
16. Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree.
Hernández-Hierro JM; Quijada-Morín N; Martínez-Lapuente L; Guadalupe Z; Ayestarán B; Rivas-Gonzalo JC; Escribano-Bailón MT
Food Chem; 2014 Mar; 146():41-7. PubMed ID: 24176311
[TBL] [Abstract][Full Text] [Related]
17. Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls.
Bindon KA; Kennedy JA
J Agric Food Chem; 2011 Mar; 59(6):2696-707. PubMed ID: 21351801
[TBL] [Abstract][Full Text] [Related]
18. Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet Sauvignon.
Lisjak K; Lelova Z; Žigon U; Bolta ŠV; Teissedre PL; Vanzo A
J Sci Food Agric; 2020 Mar; 100(5):1887-1896. PubMed ID: 31821559
[TBL] [Abstract][Full Text] [Related]
19. Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz.
Giacosa S; Marengo F; Guidoni S; Rolle L; Hunter JJ
Food Chem; 2015 May; 174():8-15. PubMed ID: 25529645
[TBL] [Abstract][Full Text] [Related]
20. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
Cadot Y; Caillé S; Samson A; Barbeau G; Cheynier V
Anal Chim Acta; 2012 Jun; 732():91-9. PubMed ID: 22688039
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]