Tannin in skins and seeds of Cabernet Sauvignon, Syrah, and Pinot noir berries during ripening

American Journal of Enology and Viticulture

Volumn 53, Issue 1, 2002, Pages 54-59

  Harbertson, James F ^a   Kennedy, James A ^a   Adams, Douglas O ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Fruit ripening; Procyanidins; Tannins; Vitis vinifera

Indexed keywords

TANNIN;

BERRY; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); FRUIT SKIN; HARVEST PERIOD; PLANT SEED; VARIETAS;

VITIS VINIFERA;

EID: 0036105930     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Use of alkaline phosphatase for the analysis of tannins in grapes and red wines
2. Use of dye-labeled protein as spectrophotometric assay for protein precipitants such as tannin
3. Concentration and compositional changes of procyanidins in grape seeds and skin of white Vitis vinifera varieties
4. Red wine astringency: A review
5. Protein precipitation method for the quantitative determination of tannins
6. A direct HPLC separation of wine phenolics
7. Changes in grape seed polyphenols during fruit ripening
8. Development of seed polyphenols in berries from Vitis vinifera L. cv. Shiraz
9. Protein precipitation methods for quantitation of tannins: A review
10. Determination of both tannin and protein in a tannin-protein complex
11. Oligomeric and polymeric procyanidins from grape seeds
12. Changes and importance of oligomeric procyanidins during maturation of grape seeds
13. Interactions of grape seed tannins with salivary proteins
14. Tannins and the qualities of wines
15. Polymeric proanthocyanidins from grape skins