514 related articles for article (PubMed ID: 16939328)
1. Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color.
Boido E; Alcalde-Eon C; Carrau F; Dellacassa E; Rivas-Gonzalo JC
J Agric Food Chem; 2006 Sep; 54(18):6692-704. PubMed ID: 16939328
[TBL] [Abstract][Full Text] [Related]
2. Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties.
Pozo-Bayón MA; Monagas M; Polo MC; Gómez-Cordovés C
J Agric Food Chem; 2004 Mar; 52(5):1300-6. PubMed ID: 14995137
[TBL] [Abstract][Full Text] [Related]
3. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.
Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
J Agric Food Chem; 2007 Aug; 55(16):6585-95. PubMed ID: 17636934
[TBL] [Abstract][Full Text] [Related]
4. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
Jensen JS; Demiray S; Egebo M; Meyer AS
J Agric Food Chem; 2008 Feb; 56(3):1105-15. PubMed ID: 18173238
[TBL] [Abstract][Full Text] [Related]
5. Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah wines.
Gómez-Míguez M; Heredia FJ
J Agric Food Chem; 2004 Aug; 52(16):5117-23. PubMed ID: 15291484
[TBL] [Abstract][Full Text] [Related]
6. Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.
Castillo-Muñoz N; Fernández-González M; Gómez-Alonso S; García-Romero E; Hermosín-Gutiérrez I
J Agric Food Chem; 2009 Sep; 57(17):7883-91. PubMed ID: 19673489
[TBL] [Abstract][Full Text] [Related]
7. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.
Pérez-Magariño S; González-San José ML
J Agric Food Chem; 2004 Mar; 52(5):1181-9. PubMed ID: 14995118
[TBL] [Abstract][Full Text] [Related]
8. Vitisin A content in Chilean wines from Vitis vinifera Cv. Cabernet Sauvignon and contribution to the color of aged red wines.
Schwarz M; Quast P; von Baer D; Winterhalter P
J Agric Food Chem; 2003 Oct; 51(21):6261-7. PubMed ID: 14518953
[TBL] [Abstract][Full Text] [Related]
9. Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties.
García-Marino M; Hernández-Hierro JM; Rivas-Gonzalo JC; Escribano-Bailón MT
Anal Chim Acta; 2010 Feb; 660(1-2):134-42. PubMed ID: 20103154
[TBL] [Abstract][Full Text] [Related]
10. Influence of different phenolic copigments on the color of malvidin 3-glucoside.
Gómez-Míguez M; González-Manzano S; Escribano-Bailón MT; Heredia FJ; Santos-Buelga C
J Agric Food Chem; 2006 Jul; 54(15):5422-9. PubMed ID: 16848527
[TBL] [Abstract][Full Text] [Related]
11. Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.
García-Estévez I; Alcalde-Eon C; Puente V; Escribano-Bailón MT
Molecules; 2017 Nov; 22(12):. PubMed ID: 29168752
[TBL] [Abstract][Full Text] [Related]
12. Effect of red grapes co-winemaking in polyphenols and color of wines.
Lorenzo C; Pardo F; Zalacain A; Alonso GL; Salinas MR
J Agric Food Chem; 2005 Sep; 53(19):7609-16. PubMed ID: 16159193
[TBL] [Abstract][Full Text] [Related]
13. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.
Cano-López M; Pardo-Mínguez F; Schmauch G; Saucier C; Teissedre PL; López-Roca JM; Gómez-Plaza E
J Agric Food Chem; 2008 Jul; 56(14):5932-41. PubMed ID: 18558704
[TBL] [Abstract][Full Text] [Related]
14. Thermal Pest Control in 'Tannat' grapes: Effect on anthocyanins, sensory and color of one-year-old wines.
Treptow TC; Comarella CG; Franco FW; Rodrigues E; Domingues F; Bochi VC; Sautter CK
Food Res Int; 2017 Oct; 100(Pt 2):113-121. PubMed ID: 28888431
[TBL] [Abstract][Full Text] [Related]
15. A new class of blue anthocyanin-derived pigments isolated from red wines.
Mateus N; Silva AM; Rivas-Gonzalo JC; Santos-Buelga C; de Freitas V
J Agric Food Chem; 2003 Mar; 51(7):1919-23. PubMed ID: 12643652
[TBL] [Abstract][Full Text] [Related]
16. Relationship between red wine grade and phenolics. 2. Tannin composition and size.
Kassara S; Kennedy JA
J Agric Food Chem; 2011 Aug; 59(15):8409-12. PubMed ID: 21702478
[TBL] [Abstract][Full Text] [Related]
17. Anthocyanin transformation in Cabernet Sauvignon wine during aging.
Wang H; Race EJ; Shrikhande AJ
J Agric Food Chem; 2003 Dec; 51(27):7989-94. PubMed ID: 14690384
[TBL] [Abstract][Full Text] [Related]
18. Analysis of grape and wine anthocyanins by HPLC-MS.
García-Beneytez E; Cabello F; Revilla E
J Agric Food Chem; 2003 Sep; 51(19):5622-9. PubMed ID: 12952411
[TBL] [Abstract][Full Text] [Related]
19. Effect of soil type on wines produced from Vitis vinifera L. cv. Grenache in commercial vineyards.
de Andrés-de Prado R; Yuste-Rojas M; Sort X; Andrés-Lacueva C; Torres M; Lamuela-Raventós RM
J Agric Food Chem; 2007 Feb; 55(3):779-86. PubMed ID: 17263474
[TBL] [Abstract][Full Text] [Related]
20. Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments.
Schwarz M; Picazo-Bacete JJ; Winterhalter P; Hermosín-Gutiérrez I
J Agric Food Chem; 2005 Oct; 53(21):8372-81. PubMed ID: 16218690
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]