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Journal Abstract Search

1079 related items for PubMed ID: 23411300

  • 1. 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 01; 138(2-3):1696-705. PubMed ID: 23411300
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  • 2. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.
    Bindon KA, Kassara S, Cynkar WU, Robinson EM, Scrimgeour N, Smith PA.
    J Agric Food Chem; 2014 May 21; 62(20):4558-70. PubMed ID: 24773241
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  • 3. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.
    Bindon K, Holt H, Williamson PO, Varela C, Herderich M, Francis IL.
    Food Chem; 2014 Jul 01; 154():90-101. PubMed ID: 24518320
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  • 4. Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine.
    Zhao T, Wu J, Meng J, Shi P, Fang Y, Zhang Z, Sun X.
    Molecules; 2019 Jul 30; 24(15):. PubMed ID: 31366183
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  • 5. 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 13; 56(3):1105-15. PubMed ID: 18173238
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  • 6. Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in 'Merlot' (Vitis vinifera L.) Grapes and Wines.
    Sivilotti P, Herrera JC, Lisjak K, Baša Česnik H, Sabbatini P, Peterlunger E, Castellarin SD.
    J Agric Food Chem; 2016 Jun 08; 64(22):4487-96. PubMed ID: 27180819
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  • 7. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition.
    Schelezki OJ, Smith PA, Hranilovic A, Bindon KA, Jeffery DW.
    Food Chem; 2018 Apr 01; 244():50-59. PubMed ID: 29120804
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  • 8. Potential of a multiparametric optical sensor for determining in situ the maturity components of red and white Vitis vinifera wine grapes.
    Agati G, D'Onofrio C, Ducci E, Cuzzola A, Remorini D, Tuccio L, Lazzini F, Mattii G.
    J Agric Food Chem; 2013 Dec 18; 61(50):12211-8. PubMed ID: 24279372
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  • 9. Influence of the harvest date on berry compositions and wine profiles of Vitis vinifera L. cv. 'Cabernet Sauvignon' under a semiarid continental climate over two consecutive years.
    Gao XT, Li HQ, Wang Y, Peng WT, Chen W, Cai XD, Li SD, He F, Duan CQ, Wang J.
    Food Chem; 2019 Sep 15; 292():237-246. PubMed ID: 31054670
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  • 12. Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening.
    Ryan JM, Revilla E.
    J Agric Food Chem; 2003 May 21; 51(11):3372-8. PubMed ID: 12744669
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  • 13. 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 15; 60(32):7988-8001. PubMed ID: 22823470
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  • 14. Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety cabernet sauvignon.
    Sala C, Busto O, Guasch J, Zamora F.
    J Agric Food Chem; 2004 Jun 02; 52(11):3492-7. PubMed ID: 15161221
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  • 15. 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 30; 732():91-9. PubMed ID: 22688039
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  • 17. Phenolic compositions of grapes and wines from cultivar cAbernet Sauvignon produced in Chile and their relationship to commercial value.
    Cáceres A, Peña-Neira A, Galvez A, Obreque-Slier E, López-Solís R, Canals JM.
    J Agric Food Chem; 2012 Sep 05; 60(35):8694-702. PubMed ID: 22860632
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