These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
156 related articles for article (PubMed ID: 35493901)
1. Effect of tannin addition on chromatic characteristics, sensory qualities and antioxidant activities of red wines. Li L; Li Z; Wei Z; Yu W; Cui Y RSC Adv; 2020 Feb; 10(12):7108-7117. PubMed ID: 35493901 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine. Neves AC; Spranger MI; Zhao Y; Leandro MC; Sun B J Agric Food Chem; 2010 Nov; 58(22):11775-82. PubMed ID: 21028822 [TBL] [Abstract][Full Text] [Related]
4. Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine. Strati IF; Tataridis P; Shehadeh A; Chatzilazarou A; Bartzis V; Batrinou A; Sinanoglou VJ Curr Res Food Sci; 2021; 4():937-945. PubMed ID: 34934957 [TBL] [Abstract][Full Text] [Related]
5. Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine. Picariello L; Rinaldi A; Forino M; Errichiello F; Moio L; Gambuti A Molecules; 2020 Oct; 25(20):. PubMed ID: 33050381 [TBL] [Abstract][Full Text] [Related]
6. Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies. Baiano A; Terracone C; Gambacorta G; La Notte E J Food Sci; 2009 Apr; 74(3):C258-67. PubMed ID: 19397711 [TBL] [Abstract][Full Text] [Related]
7. Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits. Paissoni MA; Bitelli G; Vilanova M; Montanini C; Río Segade S; Rolle L; Giacosa S Food Res Int; 2022 Jul; 157():111203. PubMed ID: 35761525 [TBL] [Abstract][Full Text] [Related]
8. Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process. Ginjom IR; D'Arcy BR; Caffin NA; Gidley MJ J Agric Food Chem; 2010 Sep; 58(18):10133-42. PubMed ID: 20804125 [TBL] [Abstract][Full Text] [Related]
9. Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines. Chen K; Escott C; Loira I; Del Fresno JM; Morata A; Tesfaye W; Calderon F; Suárez-Lepe JA; Han S; Benito S Food Microbiol; 2018 Feb; 69():51-63. PubMed ID: 28941909 [TBL] [Abstract][Full Text] [Related]
10. Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines. Liu YX; Liang NN; Wang J; Pan QH; Duan CQ J Food Sci; 2013 Jan; 78(1):C25-30. PubMed ID: 23301601 [TBL] [Abstract][Full Text] [Related]
11. Sensory properties of wine tannin fractions: implications for in-mouth sensory properties. McRae JM; Schulkin A; Kassara S; Holt HE; Smith PA J Agric Food Chem; 2013 Jan; 61(3):719-27. PubMed ID: 23289627 [TBL] [Abstract][Full Text] [Related]
12. Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age. McRae JM; Dambergs RG; Kassara S; Parker M; Jeffery DW; Herderich MJ; Smith PA J Agric Food Chem; 2012 Oct; 60(40):10093-102. PubMed ID: 22967212 [TBL] [Abstract][Full Text] [Related]
13. The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines. Tu Q; Liu S; Li Y; Zhang L; Wang Z; Yuan C Food Chem X; 2022 Oct; 15():100409. PubMed ID: 36211762 [TBL] [Abstract][Full Text] [Related]
14. Red Wine Dryness Perception Related to Physicochemistry. Watrelot AA; Heymann H; Waterhouse AL J Agric Food Chem; 2020 Mar; 68(10):2964-2972. PubMed ID: 30983339 [TBL] [Abstract][Full Text] [Related]
15. Influence of oak wood on the aromatic composition and quality of wines with different tannin contents. Díaz-Plaza EM; Reyero JR; Pardo F; Alonso GL; Salinas MR J Agric Food Chem; 2002 Apr; 50(9):2622-6. PubMed ID: 11958632 [TBL] [Abstract][Full Text] [Related]
16. Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations. Mercurio MD; Dambergs RG; Cozzolino D; Herderich MJ; Smith PA J Agric Food Chem; 2010 Dec; 58(23):12313-9. PubMed ID: 21047137 [TBL] [Abstract][Full Text] [Related]
17. Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Kaprasob R; Kerdchoechuen O; Laohakunjit N; Thumthanaruk B; Shetty K J Food Sci Technol; 2018 Oct; 55(10):3979-3990. PubMed ID: 30228396 [TBL] [Abstract][Full Text] [Related]
18. Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology. Casassa LF; Fanzone ML; Sari SE Heliyon; 2022 Dec; 8(12):e12332. PubMed ID: 36590570 [TBL] [Abstract][Full Text] [Related]
19. Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study. Diako C; McMahon K; Mattinson S; Evans M; Ross C J Food Sci; 2016 Aug; 81(8):S2039-48. PubMed ID: 27442722 [TBL] [Abstract][Full Text] [Related]
20. Comparative study of the enological potential of different winemaking byproducts: implications in the antioxidant activity and color expression of red wine anthocyanins in a model solution. Jara-Palacios MJ; Gordillo B; González-Miret ML; Hernanz D; Escudero-Gilete ML; Heredia FJ J Agric Food Chem; 2014 Jul; 62(29):6975-83. PubMed ID: 24779359 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]