-
1
-
-
0035543048
-
Isolation and structures of oligomeric wine pigments by bisulfite-mediated ion-exchange chromatography
-
Asenstorfer, R.E., Y. Hayasaka, and G.P. Jones. 2001. Isolation and structures of oligomeric wine pigments by bisulfite-mediated ion-exchange chromatography. J. Agric. Food Chem. 49, 5957-5963.
-
(2001)
J. Agric. Food Chem
, vol.49
, pp. 5957-5963
-
-
Asenstorfer, R.E.1
Hayasaka, Y.2
Jones, G.P.3
-
2
-
-
0037193072
-
Effect of oxygenation on polyphenol changes occuring in the course of wine-making
-
Atanasova, V., H. Fulcrand, V. Cheynier, and M. Moutounet. 2002. Effect of oxygenation on polyphenol changes occuring in the course of wine-making. Anal. Chim. Acta. 458, 15-27.
-
(2002)
Anal. Chim. Acta
, vol.458
, pp. 15-27
-
-
Atanasova, V.1
Fulcrand, H.2
Cheynier, V.3
Moutounet, M.4
-
3
-
-
0001020559
-
Model wine solutions: Colour and composition changes during ageing
-
Bakker, J., A. Picinelli, and P. Bridle. 1993. Model wine solutions: colour and composition changes during ageing. Vitis. 32, 111-118.
-
(1993)
Vitis
, vol.32
, pp. 111-118
-
-
Bakker, J.1
Picinelli, A.2
Bridle, P.3
-
4
-
-
0001805602
-
Isolation, identification and characterization of new color-stable anthocyanins occuring in some red wines
-
Bakker, J., and C.F. Timberlake. 1997. Isolation, identification and characterization of new color-stable anthocyanins occuring in some red wines. J. Agric. Food Chem. 45, 35-43.
-
(1997)
J. Agric. Food Chem
, vol.45
, pp. 35-43
-
-
Bakker, J.1
Timberlake, C.F.2
-
5
-
-
0031128045
-
Identification of an anthocyanin occuring in some red wines
-
Bakker, J., P. Bridle, T. Honda, H. Kuwano, N. Saito, N. Terahara, and C. Timberlake. 1997. Identification of an anthocyanin occuring in some red wines. Phytochem. 44, 1375-1382.
-
(1997)
Phytochem
, vol.44
, pp. 1375-1382
-
-
Bakker, J.1
Bridle, P.2
Honda, T.3
Kuwano, H.4
Saito, N.5
Terahara, N.6
Timberlake, C.7
-
6
-
-
0034386092
-
Mise en évidence de nouveaux pigments formés par réaction des anthocyanes avec des métabolites de levure.
-
Benabdeljalil, C., V. Cheynier, H. Fulcrand, A. Hakiki, M. Mosaddak, and M. Moutounet. 2000. Mise en évidence de nouveaux pigments formés par réaction des anthocyanes avec des métabolites de levure. Sci. Alim. 20, 203-220.
-
(2000)
Sci. Alim
, vol.20
, pp. 203-220
-
-
Benabdeljalil, C.1
Cheynier, V.2
Fulcrand, H.3
Hakiki, A.4
Mosaddak, M.5
Moutounet, M.6
-
7
-
-
0000548241
-
Detection and partial characterization of new anthocyanin derived pigments in wines
-
Cameira dos Santos, P.J., J.Y. Briollouet, V. Cheynier, and M. Moutounet. 1996. Detection and partial characterization of new anthocyanin derived pigments in wines. J. Sci. Food Agric. 70, 204-208.
-
(1996)
J. Sci. Food Agric
, vol.70
, pp. 204-208
-
-
Cameira dos Santos, P.J.1
Briollouet, J.Y.2
Cheynier, V.3
Moutounet, M.4
-
8
-
-
84867301376
-
Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
-
Chantonnet, P., D. Dubourdieu, J-N. Boidron, and V. Lavigne. 1993. Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. J. Sci. Food Agric. 62, 191-202.
-
(1993)
J. Sci. Food Agric
, vol.62
, pp. 191-202
-
-
Chantonnet, P.1
Dubourdieu, D.2
Boidron, J.-N.3
Lavigne, V.4
-
9
-
-
0042110120
-
Grape polyphenols and their reactions in wine
-
Décembre
-
Cheynier, V. 2001. Grape polyphenols and their reactions in wine. Polyphénols Actualités. No.21 (Décembre 2001).
-
(2001)
Polyphénols Actualités
, Issue.21
-
-
Cheynier, V.1
-
10
-
-
0030064874
-
Coupling reactions between flavylium ions and catechin
-
Escribano Bailón, T.; Dangles, O.; Brouillard, R. 1996. Coupling reactions between flavylium ions and catechin, Phytochem. 41, 1583-1592.
-
(1996)
Phytochem
, vol.41
, pp. 1583-1592
-
-
Escribano Bailón, T.1
Dangles, O.2
Brouillard, R.3
-
11
-
-
0034830301
-
Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin-3-O- glucoside and (+)-catechin
-
Escribano-Bailón, T.; Alvarez-García, M.; Rivas-Gonzalo, J.C.; Heredia, F.J.; Santos-Buelga, C. 2001. Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin-3-O- glucoside and (+)-catechin. J Agric Food Chem. 49, 1213-1217.
-
(2001)
J Agric Food Chem
, vol.49
, pp. 1213-1217
-
-
Escribano-Bailón, T.1
Alvarez-García, M.2
Rivas-Gonzalo, J.C.3
Heredia, F.J.4
Santos-Buelga, C.5
-
12
-
-
0032843785
-
Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system
-
Es-Safi, N.; Fulcrand, H.; Cheynier, V.; Moutounet, M. 1999. Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system. J Agric Food Chem. 47, 2096-2102.
-
(1999)
J Agric Food Chem
, vol.47
, pp. 2096-2102
-
-
Es-Safi, N.1
Fulcrand, H.2
Cheynier, V.3
Moutounet, M.4
-
13
-
-
0008256728
-
Volatil phenols determination in wines
-
Etiévant, P.X. 1981. Volatil phenols determination in wines. J Agric Food Chem. 29, 65-67.
-
(1981)
J Agric Food Chem
, vol.29
, pp. 65-67
-
-
Etiévant, P.X.1
-
14
-
-
0001241455
-
New anthocyanin pigments formed after condensation with flavanols
-
Francia-Aricha, E.M.; Guerra, M.T.; Rivas-Gonzalo, J.C.; Santos-Buelga, V. 1997. New anthocyanin pigments formed after condensation with flavanols. J Agric Food Chem. 45, 2262-2266
-
(1997)
J Agric Food Chem
, vol.45
, pp. 2262-2266
-
-
Francia-Aricha, E.M.1
Guerra, M.T.2
Rivas-Gonzalo, J.C.3
Santos-Buelga, V.4
-
15
-
-
1542712064
-
Structure of new anthocyanin-derived wine pigments
-
Fulcrand, H; Cameira Dos Santos, P.J.; Sarni-Manchado, P.; Cheynier, V.; FabreBonvin, J. 1996. Structure of new anthocyanin-derived wine pigments. J Chem Soc, Perkin Trans 1, 735-739.
-
(1996)
J Chem Soc, Perkin Trans
, vol.1
, pp. 735-739
-
-
Fulcrand, H.1
Cameira Dos Santos, P.J.2
Sarni-Manchado, P.3
Cheynier, V.4
FabreBonvin, J.5
-
16
-
-
0032051861
-
A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins
-
Fulcrand, H., C. Benabdeljalil, J. Rigaud, V. Cheynier, and M. Moutounet. 1998. A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins. Phytochem. 47, 1401-1407.
-
(1998)
Phytochem
, vol.47
, pp. 1401-1407
-
-
Fulcrand, H.1
Benabdeljalil, C.2
Rigaud, J.3
Cheynier, V.4
Moutounet, M.5
-
17
-
-
0035908069
-
Influence of trans-cis isomerisation of coumaric acid substituents on colour variance and stabilisation in anthocyanins
-
George, F., P. Figueiredo, K. Toki, F. Tatsuzawa, N. Saito, and R. Brouillard. 2001. Influence of trans-cis isomerisation of coumaric acid substituents on colour variance and stabilisation in anthocyanins. Phytochem. 57, 791-795.
-
(2001)
Phytochem
, vol.57
, pp. 791-795
-
-
George, F.1
Figueiredo, P.2
Toki, K.3
Tatsuzawa, F.4
Saito, N.5
Brouillard, R.6
-
18
-
-
0003251991
-
The effect of pH on the formation of coloured compounds in model solutions containing anthocyanins, catechin and acetaldehyde
-
Garcia-Viguera, C.; Bridle, P.; Bakker, J. 1994. The effect of pH on the formation of coloured compounds in model solutions containing anthocyanins, catechin and acetaldehyde. Vitis. 33, 37-40.
-
(1994)
Vitis
, vol.33
, pp. 37-40
-
-
Garcia-Viguera, C.1
Bridle, P.2
Bakker, J.3
-
19
-
-
0037070049
-
Screening for potencial pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry
-
Hayasaka, Y., and R.E. Asenstorfer. 2002. Screening for potencial pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry. J. Agric. Food Chem. 50, 756-761.
-
(2002)
J. Agric. Food Chem
, vol.50
, pp. 756-761
-
-
Hayasaka, Y.1
Asenstorfer, R.E.2
-
20
-
-
0028055569
-
Influence of yeast walls on the behavior of aroma compounds in a model wine
-
Lubbers, S., Charpentier, C., Feuillat, M., and Voilley, A. 1994. Influence of yeast walls on the behavior of aroma compounds in a model wine. Am. J. Enol. Vitic., 45, 29-33.
-
(1994)
Am. J. Enol. Vitic
, vol.45
, pp. 29-33
-
-
Lubbers, S.1
Charpentier, C.2
Feuillat, M.3
Voilley, A.4
-
21
-
-
0034769550
-
Occurrence of anthocyanin derived pigments in red wines
-
Mateus, N.; Silva M.S., A.; Vercauteren, J.; De Freitas, V. 2001. Occurrence of anthocyanin derived pigments in red wines. J Agric Food Chem. 49, 4836-4840.
-
(2001)
J Agric Food Chem
, vol.49
, pp. 4836-4840
-
-
Mateus, N.1
Silva, M.S.A.2
Vercauteren, J.3
De Freitas, V.4
-
22
-
-
0036148799
-
Structural diversity of anthocyanin-derived pigments in port wines
-
Mateus, N., S. De Pascual-Teresa, J.C. Rivas-Gonzalo, C. Santos-Buelga, and V. De Freitas. 2002a. Structural diversity of anthocyanin-derived pigments in port wines. Food Chem. 76, 335-342.
-
(2002)
Food Chem
, vol.76
, pp. 335-342
-
-
Mateus, N.1
De Pascual-Teresa, S.2
Rivas-Gonzalo, J.C.3
Santos-Buelga, C.4
De Freitas, V.5
-
23
-
-
0037181318
-
Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry
-
Mateus, N.; Silva M.S., A.; Santos-Buelga, C.; Rivas-Gonzalo, J.C.; De Freitas, V. 2002b. Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry. J Agric Food Chem. 50, 2110-2116.
-
(2002)
J Agric Food Chem
, vol.50
, pp. 2110-2116
-
-
Mateus, N.1
Silva, M.S.A.2
Santos-Buelga, C.3
Rivas-Gonzalo, J.C.4
De Freitas, V.5
-
24
-
-
0038353363
-
Adsorption of anthocyanins by yeast cell wall during the fermentation of red wines
-
Morata, A., Gómez-Cordovés, C., Suberviola, J., Bartolomé, B., Colomo, B. and Suarez, J.A. 2003. Adsorption of anthocyanins by yeast cell wall during the fermentation of red wines. J.Agric. Food Chem. 51, (14), 4084-4088.
-
(2003)
J.Agric. Food Chem
, vol.51
, Issue.14
, pp. 4084-4088
-
-
Morata, A.1
Gómez-Cordovés, C.2
Suberviola, J.3
Bartolomé, B.4
Colomo, B.5
Suarez, J.A.6
-
25
-
-
0041912586
-
Anthocyanin-derived pigments in Graciano, Tempranillo and Cabernet Sauvignon wines produced in Spain
-
Monagas, M., Nuñez, V., Bartolomé, B. and Gómez-Cordovés, C. 2003. Anthocyanin-derived pigments in Graciano, Tempranillo and Cabernet Sauvignon wines produced in Spain. Am. J. Enol. Vitic. 54, 163-169.
-
(2003)
Am. J. Enol. Vitic
, vol.54
, pp. 163-169
-
-
Monagas, M.1
Nuñez, V.2
Bartolomé, B.3
Gómez-Cordovés, C.4
-
26
-
-
49249118493
-
-
Pozo-Bayón, M.A., Gómez-Cordovés, C. and Polo, M.C. 2003. Estudio de la composición antociánica de vinos espumosos elaborados con variedades tintas y de los cambios que se producen durante el envejecimiento. Study of anthocyanin composition of red sparkling wines and their changes during the ageing. Jornadas Científicas de los grupos de Investigación Enológica. Published by Gobierno de la Rioja. 173-174
-
Pozo-Bayón, M.A., Gómez-Cordovés, C. and Polo, M.C. 2003. Estudio de la composición antociánica de vinos espumosos elaborados con variedades tintas y de los cambios que se producen durante el envejecimiento. "Study of anthocyanin composition of red sparkling wines and their changes during the ageing". Jornadas Científicas de los grupos de Investigación Enológica. Published by Gobierno de la Rioja. 173-174
-
-
-
-
27
-
-
0034659738
-
Tailoring wine yeast for the new millennium: Novel approaches to the ancient art of winemaking
-
Pretorius., I. S. 2000. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16, 675-729.
-
(2000)
Yeast
, vol.16
, pp. 675-729
-
-
Pretorius, I.S.1
-
28
-
-
0034193605
-
First confirmation in red wine of products resulting from direct anthocyanintannin reactions
-
Remy, S., H. Fulcrand, B. Labarbe, V. Cheynier, and M. Moutounet. 2000. First confirmation in red wine of products resulting from direct anthocyanintannin reactions. J. Sci. Food Agric. 80, 745-751
-
(2000)
J. Sci. Food Agric
, vol.80
, pp. 745-751
-
-
Remy, S.1
Fulcrand, H.2
Labarbe, B.3
Cheynier, V.4
Moutounet, M.5
-
29
-
-
0344052681
-
Identification of anthocyanin derivaties in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection
-
Revilla, I.; Pérez-Magariño, S.; González-San José, M.L.; Beltrán, S. 1999. Identification of anthocyanin derivaties in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection. J Chrom A. 847, 83-90.
-
(1999)
J Chrom A
, vol.847
, pp. 83-90
-
-
Revilla, I.1
Pérez-Magariño, S.2
González-San José, M.L.3
Beltrán, S.4
-
30
-
-
0141449748
-
Effect of different oak woods on aged wine color and anthocyanin composition
-
Revilla, I.; San-José, M.L. 2001. Effect of different oak woods on aged wine color and anthocyanin composition. Eur Food Res Technol. 213, 281-285.
-
(2001)
Eur Food Res Technol
, vol.213
, pp. 281-285
-
-
Revilla, I.1
San-José, M.L.2
-
31
-
-
0028270980
-
Acetaldehyde production in Saccharomyces cerevisiae wine yeasts
-
Romano, P.; Sizzi, G.; Turbanti, L.; Polsinelli, M. 1994. Acetaldehyde production in Saccharomyces cerevisiae wine yeasts. FEMS Microbiol. Lett. 118, 213-218.
-
(1994)
FEMS Microbiol. Lett
, vol.118
, pp. 213-218
-
-
Romano, P.1
Sizzi, G.2
Turbanti, L.3
Polsinelli, M.4
-
32
-
-
0034338691
-
Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution
-
Romero, C., Bakker, J. 2000a. Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution. Int J Food Sci Tech. 35, 129-140.
-
(2000)
Int J Food Sci Tech
, vol.35
, pp. 129-140
-
-
Romero, C.1
Bakker, J.2
-
33
-
-
0035146386
-
Anthocyanin and colour evolution during maturation of four port wines: Effect of pyruvic acid addition
-
Romero, C., and J. Bakker. 2000b. Anthocyanin and colour evolution during maturation of four port wines: effect of pyruvic acid addition. J. Sci. Food Agric. 81, 252-260.
-
(2000)
J. Sci. Food Agric
, vol.81
, pp. 252-260
-
-
Romero, C.1
Bakker, J.2
-
34
-
-
0029959272
-
Stability and color of unreported wine anthocyanin-derived pigments
-
Sarni-Manchado, P.; Fulcrand, H.; Souquet, J-M.; Cheynier, V.; Moutounet, M. 1996. Stability and color of unreported wine anthocyanin-derived pigments. J. Food Sci. 61, 938-941.
-
(1996)
J. Food Sci
, vol.61
, pp. 938-941
-
-
Sarni-Manchado, P.1
Fulcrand, H.2
Souquet, J.-M.3
Cheynier, V.4
Moutounet, M.5
-
35
-
-
0000727430
-
The phenolic nature of wine pigments
-
Somers, T.C. 1971. The phenolic nature of wine pigments. Phytochem. 10, 2175-2186.
-
(1971)
Phytochem
, vol.10
, pp. 2175-2186
-
-
Somers, T.C.1
-
36
-
-
49249128522
-
Levaduras vínicas. Funcionalidad y uso en bodega
-
S. A
-
Suarez, J. A. 1997 Levaduras vínicas. Funcionalidad y uso en bodega. Ed. MundiPrensa S. A., 57-60.
-
(1997)
Ed. MundiPrensa
, pp. 57-60
-
-
Suarez, J.A.1
-
37
-
-
49249139559
-
-
Suárez, R., Bartolomé, B. and Gómez-Cordovés, C. 2003. Estudio de la composición fenólica, familias y antocianos, y colorimétrica de vinos Merlot en función de la añada y el envejecimiento. Phenolic composition and color of wines cv. Merlot in relation to vintage and ageing. Jornadas Científicas de los grupos de Investigación Enológica. Published by Gobierno de la Rioja. 161-163.
-
Suárez, R., Bartolomé, B. and Gómez-Cordovés, C. 2003. Estudio de la composición fenólica, familias y antocianos, y colorimétrica de vinos Merlot en función de la añada y el envejecimiento. "Phenolic composition and color of wines cv. Merlot in relation to vintage and ageing". Jornadas Científicas de los grupos de Investigación Enológica. Published by Gobierno de la Rioja. 161-163.
-
-
-
-
38
-
-
0001940873
-
Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines
-
Timberlake, C.F. and Bridle, P. 1976. Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines. Am J Enol Vitic: 27, 97-105.
-
(1976)
Am J Enol Vitic
, vol.27
, pp. 97-105
-
-
Timberlake, C.F.1
Bridle, P.2
-
39
-
-
0031424829
-
Study of anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters
-
Vasserot, Y, Caillet, S. and Maujean, A. 1997. Study of anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters. Am. J. Enol. Vitic., 48, 433-437.
-
(1997)
Am. J. Enol. Vitic
, vol.48
, pp. 433-437
-
-
Vasserot, Y.1
Caillet, S.2
Maujean, A.3
-
40
-
-
0033419041
-
Formation of anthocyanin-derived pigments in experimental red wines
-
Vivar-Quintana, A.M., C. Santos-Buelga, E. Francia-Aricha, and J.C. Rivas-Gonzalo. 1999. Formation of anthocyanin-derived pigments in experimental red wines. Food Sci. Tech. Int. 5,347-352.
-
(1999)
Food Sci. Tech. Int
, vol.5
, pp. 347-352
-
-
Vivar-Quintana, A.M.1
Santos-Buelga, C.2
Francia-Aricha, E.3
Rivas-Gonzalo, J.C.4
-
42
-
-
84982334048
-
Organic acid metabolism in cider and perry fermentations. III. Keto-acids in cider-apple juices and ciders
-
Whiting, G.C.; Coggins, P.A. 1960. Organic acid metabolism in cider and perry fermentations. III. Keto-acids in cider-apple juices and ciders. J Sci Food Agric. 11:705-709.
-
(1960)
J Sci Food Agric
, vol.11
, pp. 705-709
-
-
Whiting, G.C.1
Coggins, P.A.2
-
43
-
-
0000897029
-
The production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine ageing
-
Wildenradt, H.L.; Singleton, V.L. 1974. The production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine ageing. Am J Enol Vitic. 25: 119-126.
-
(1974)
Am J Enol Vitic
, vol.25
, pp. 119-126
-
-
Wildenradt, H.L.1
Singleton, V.L.2
|