Changes in proanthocyanidin chain length in winelike model solutions

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 8, 2002, Pages 2261-2266

  Vidal, Stéphane ^a   Cartalade, Damien ^b   Souquet, Jean Marc ^b   Fulcrand, Hélène ^b   Cheynier, Véronique ^b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b SPO   (France)

Author keywords

Acid catalyzed cleavage; Astringency; Flavanol monomers; Grape; Proanthocyanidins; Tannins; Vitis vinifera; Wines

Indexed keywords

ANTHOCYANIN; CATECHIN; EPICATECHIN; FLAVANOL DERIVATIVE; PROANTHOCYANIDIN;

ACIDITY; ARTICLE; ASTRINGENCY; CHEMICAL BOND; CHEMICAL REACTION; CHEMISTRY; ELUTION; FRACTIONATION; GRAPE; INCUBATION TIME; PH; PLANT; PLANT SEED; POLYMERIZATION; SOLUTION AND SOLUBILITY; TEMPERATURE DEPENDENCE; WINE;

SPERMATOPHYTA; VITIS; VITIS SP.; VITIS VINIFERA;

ANTHOCYANINS; CATECHIN; HYDROGEN-ION CONCENTRATION; PLANT COMPONENTS; PROANTHOCYANIDINS; SEEDS; SOLUTIONS; VITIS; WINE;

EID: 0037051534     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011180e     Document Type: Article

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