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174 related items for PubMed ID: 25213988

  • 1. Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages.
    Lorrain B, Chira K, Teissedre PL.
    Food Chem; 2011 Jun 15; 126(4):1991-9. PubMed ID: 25213988
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  • 2. Tannin composition of cabernet-sauvignon and merlot grapes from the bordeaux area for different vintages (2006 to 2009) and comparison to tannin profile of five 2009 vintage mediterranean grapes varieties.
    Chira K, Lorrain B, Ky I, Teissedre PL.
    Molecules; 2011 Feb 11; 16(2):1519-32. PubMed ID: 21317842
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  • 3. Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).
    Chira K, Schmauch G, Saucier C, Fabre S, Teissedre PL.
    J Agric Food Chem; 2009 Jan 28; 57(2):545-53. PubMed ID: 19105642
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  • 8. 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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  • 9. 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 28; 59(24):13265-76. PubMed ID: 22085086
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  • 14. Quantitative determination of 2-methoxy-3-isobutylpyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay.
    Kotseridis Y, Baumes RL, Bertrand A, Skouroumounis GK.
    J Chromatogr A; 1999 May 14; 841(2):229-37. PubMed ID: 10371049
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  • 18. 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 14; 58(7):4071-6. PubMed ID: 20205450
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