281 related articles for article (PubMed ID: 23789791)
1. Impact of extended maceration and regulated deficit irrigation (RDI) in Cabernet Sauvignon wines: characterization of proanthocyanidin distribution, anthocyanin extraction, and chromatic properties.
Casassa LF; Larsen RC; Beaver CW; Mireles MS; Keller M; Riley WR; Smithyman R; Harbertson JF
J Agric Food Chem; 2013 Jul; 61(26):6446-57. PubMed ID: 23789791
[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. Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera).
Hanlin RL; Kelm MA; Wilkinson KL; Downey MO
J Agric Food Chem; 2011 Dec; 59(24):13265-76. PubMed ID: 22085086
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Anthocyanin accumulation and biosynthesis are modulated by regulated deficit irrigation in Cabernet Sauvignon (Vitis Vinifera L.) grapes and wines.
Ju YL; Yang BH; He S; Tu TY; Min Z; Fang YL; Sun XY
Plant Physiol Biochem; 2019 Feb; 135():469-479. PubMed ID: 30473422
[TBL] [Abstract][Full Text] [Related]
8. Controlled water deficit during ripening affects proanthocyanidin synthesis, concentration and composition in Cabernet Sauvignon grape skins.
Cáceres-Mella A; Talaverano MI; Villalobos-González L; Ribalta-Pizarro C; Pastenes C
Plant Physiol Biochem; 2017 Aug; 117():34-41. PubMed ID: 28587991
[TBL] [Abstract][Full Text] [Related]
9. Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon.
Monagas M; Gómez-Cordovés C; Bartolomé B; Laureano O; Ricardo da Silva JM
J Agric Food Chem; 2003 Oct; 51(22):6475-81. PubMed ID: 14558765
[TBL] [Abstract][Full Text] [Related]
10. Deficit irrigation and leaf removal modulate anthocyanin and proanthocyanidin repartitioning of Cabernet Sauvignon (Vitis vinifera L.) grape and resulting wine profile.
Duan B; Mei Y; Chen G; Su-Zhou C; Li Y; Merkeryan H; Cui P; Liu W; Liu X
J Sci Food Agric; 2022 May; 102(7):2937-2949. PubMed ID: 34766349
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration.
Casassa LF; Harbertson JF
Annu Rev Food Sci Technol; 2014; 5():83-109. PubMed ID: 24422589
[TBL] [Abstract][Full Text] [Related]
13. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.
Bindon K; Varela C; Kennedy J; Holt H; Herderich M
Food Chem; 2013 Jun; 138(2-3):1696-705. PubMed ID: 23411300
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines.
Casassa LF; Keller M; Harbertson JF
Molecules; 2015 Apr; 20(5):7820-44. PubMed ID: 25939070
[TBL] [Abstract][Full Text] [Related]
17. Effect of regulated deficit irrigation on fatty acids and their derived volatiles in 'Cabernet Sauvignon' grapes and wines of Ningxia, China.
Ju YL; Liu M; Tu TY; Zhao XF; Yue XF; Zhang JX; Fang YL; Meng JF
Food Chem; 2018 Apr; 245():667-675. PubMed ID: 29287424
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]
