Wine phenolics

Annals of the New York Academy of Sciences

Volumn 957, Issue , 2002, Pages 21-36

  Waterhouse, Andrew L ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANIN; COUMARIC ACID; FLAVAN DERIVATIVE; FLAVONOID; FLAVONOL DERIVATIVE; HYDROXYBENZOIC ACID; PHENOL; STILBENE; TANNIN DERIVATIVE;

ABSORPTION; ASTRINGENCY; BITTER TASTE; CONFERENCE PAPER; GRAPE; NONHUMAN; OXIDATION; POLYMERIZATION; WINE;

VITIS SP.;

EID: 0036289484     PISSN: 00778923     EISSN: None     Source Type: Book Series    
DOI: 10.1111/j.1749-6632.2002.tb02903.x     Document Type: Conference Paper

References (28)

1. Hydroxycinnamic acid-tartaric acid ester content in mature grapes and during the maturation of white riesling grapes
2. Compostional changes in ripening grapes: Caftaric and coutaric acids
3. Hydroxycinnamate esters of V. vinifera: Changes during white vinification and effects of exogenous enzyme hydrolysis
4. Hydroxycinnamates of Vitis vinifera: Sensory assessment in relation to bitterness in white wine
5. LC/ES-MS detection of hydroxycinnamates in human plasma and urine
6. Must browning in relation to the behavior of phenolic compounds during oxidation
7. One reason sun-dried raisins brown so much
8. Caffeic acid autoixdation and the effects of thiols
9. Characterization of 2-S-glutathioylcaftaric acid and its hydrolysis in relation to grape wines
10. Influence of must composition on phenolic oxidation kinetics
11. Levels of phenolics in California varietal wine
12. Isolation and identification of ellagitannins from white oak and an estimation of their roles in wine
13. Taste threshold of phenolic extracts of French and American oakwood: The influence of oak phenols on wine flavor
14. Resveratrol: Isomeric molar absorptivities and stability
15. Direct HPLC analysis of cis- and trans-resveratrol and piceid isomers in Spanish red Vitis vinifera wines
16. Levels of cis- and trans-resveratrol and their glycosides in white and rose Vitis vinifera wines from Spain
17. Cancer chemopreventive activity of resveratrol, a natural product derived from grapes
18. A standard red wine: Monomeric phenolic analysis of commercial Cabernet Sauvignon wines
19. Procyanidins are not bioavailable in rats fed a single meal containing grapeseed extract or the procyanidin dimer B3
20. Differential effects of small and large molecular weight wine phytochemicals on endothelial cell eicosanoid release
21. Astringency and bitterness of selected phenolics in wine
22. A study of catechins and procyanidins of grape clusters, the wine and other by products of the vine
23. HPLC separation and characterization of flavonols in the skins of Vitis vinfera var
24. Cluster sun exposure and quercetin in Pinot noir grapes and wine
25. Polyphenols interactions. The copigmentation case: Thermodynamic data from temperature and relaxation kinetics
26. Copigmentation in model wine solutions: Occurrence and relation to wine aging