메뉴 건너뛰기




Volumn , Issue , 2009, Pages 529-570

Influence of phenolics on wine organoleptic properties

Author keywords

[No Author keywords available]

Indexed keywords


EID: 77949365177     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-0-387-74118-5_24     Document Type: Chapter
Times cited : (81)

References (205)
  • 1
    • 33645235629 scopus 로고    scopus 로고
    • Changes in the detailed pigment composition of red wine during maturity and ageing - A comprehensive study
    • Alcalde-Eon, C., Escribano-Bailon, M. T., Santos-Buelga, C., & Rivas-Gonzalo, J. C. (2006). Changes in the detailed pigment composition of red wine during maturity and ageing - A comprehensive study. Anal. Chim. Acta, 563, 238-254.
    • (2006) Anal. Chim. Acta , vol.563 , pp. 238-254
    • Alcalde-Eon, C.1    Escribano-Bailon, M.T.2    Santos-Buelga, C.3    Rivas-Gonzalo, J.C.4
  • 2
    • 34250800378 scopus 로고    scopus 로고
    • Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC-DAD-ESI/MSn
    • Alcalde-Eon, C., Escribano-Bailón, M. T., Santos-Buelga, C., & Rivas-Gonzalo, J. C. (2007). Identification ofdimericanthocyaninsandnewoligomericpigmentsinredwinebymeansofHPLC-DAD-ESI/MSn. J.MassSpectr.,42,735-748.
    • (2007) J. Mass Spectr. , vol.42 , pp. 735-748
    • Alcalde-Eon, C.1    Escribano-Bailón, M.T.2    Santos-Buelga, C.3    Rivas-Gonzalo, J.C.4
  • 3
    • 0027950171 scopus 로고
    • Localisation des tanins dans la pellicule de baie de raisin
    • Amrani Joutei, K., Glories Y., & Mercier M. (1994). Localisation des tanins dans la pellicule de baie de raisin. Vitis, 33, 133-138.
    • (1994) Vitis , vol.33 , pp. 133-138
    • Amrani Joutei, K.1    Glories, Y.2    Mercier, M.3
  • 4
    • 0000943593 scopus 로고
    • Interaction of synthetic proanthocyanidin dimer and trimer with bovine serum-albumin and purified bean globulin fraction G-1
    • Artz, W. E., Bishop, P. D., Dunker, A. K., Schanus, E. G., & Swanson, B. G. (1987). Interaction of synthetic proanthocyanidin dimer and trimer with bovine serum-albumin and purified bean globulin fraction G-1. J. Agric. Food Chem., 35, 417-421.
    • (1987) J. Agric. Food Chem. , vol.35 , pp. 417-421
    • Artz, W.E.1    Bishop, P.D.2    Dunker, A.K.3    Schanus, E.G.4    Swanson, B.G.5
  • 5
    • 0000276475 scopus 로고
    • Co-Pigmentation of anthocyanins in plant tissues and its effects on color
    • Asen, S., Stewart, R. N., & Norris, K. H. (1972). Co-pigmentation of anthocyanins in plant tissues and its effects on color. Phytochemistry, 11, 1139-1144.
    • (1972) Phytochemistry , vol.11 , pp. 1139-1144
    • Asen, S.1    Stewart, R.N.2    Norris, K.H.3
  • 7
    • 0000114618 scopus 로고    scopus 로고
    • Development of a competition assay for the evaluation of the binding of human parotid salivary proteins to dietary complex phenols and tannins using a peroxidase-labeled tannin
    • Bacon, J. R., & Rhodes, M. J. C. (1998). Development of a competition assay for the evaluation of the binding of human parotid salivary proteins to dietary complex phenols and tannins using a peroxidase-labeled tannin. J. Agric. Food Chem., 46, 5083-5088.
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 5083-5088
    • Bacon, J.R.1    Rhodes, M.J.C.2
  • 8
    • 0001805602 scopus 로고    scopus 로고
    • Isolation, identification and characterization of new colorstable anthocyanins occuring in some red wines
    • Bakker, J., & Timberlake, C. F. (1997). Isolation, identification and characterization of new colorstable anthocyanins occuring in some red wines. J. Agric. Food Chem., 46, 35-43.
    • (1997) J. Agric. Food Chem. , vol.46 , pp. 35-43
    • Bakker, J.1    Timberlake, C.F.2
  • 11
    • 0642271750 scopus 로고    scopus 로고
    • Spectrophotometric study of anthocyan copigmentation reactions.2. Malvin and the nonglycosidized flavone quercetin
    • Baranac, J. M., Petranovic, N. A., & Dimitric-Markovic, J. M. (1997a). Spectrophotometric study of anthocyan copigmentation reactions.2. Malvin and the nonglycosidized flavone quercetin. J. Agric. Food Chem., 45, 1694-1697.
    • (1997) J. Agric. Food Chem. , vol.45 , pp. 1694-1697
    • Baranac, J.M.1    Petranovic, N.A.2    Dimitric-Markovic, J.M.3
  • 12
    • 0642333116 scopus 로고    scopus 로고
    • Spectrophotometric study of anthocyan copigmentation reactions.3. Malvin and the nonglycosidized flavone morin
    • Baranac, J. M., Petranovic, N. A., & Dimitric-Markovic, J. M. (1997b). Spectrophotometric study of anthocyan copigmentation reactions.3. Malvin and the nonglycosidized flavone morin. J. Agric. Food Chem., 45, 1698-1700.
    • (1997) J. Agric. Food Chem. , vol.45 , pp. 1698-1700
    • Baranac, J.M.1    Petranovic, N.A.2    Dimitric-Markovic, J.M.3
  • 13
    • 0000545392 scopus 로고
    • Flavonoid compounds
    • H. S. Mason & A. M. Florkin (Ed.),New York: Academic Press
    • Bate-Smith, E. C., & Swain, T. (1962). Flavonoid Compounds. In H. S. Mason & A. M. Florkin (Ed.) Comparative Biochemistry (pp. 755-809). New York: Academic Press.
    • (1962) Comparative Biochemistry , pp. 755-809
    • Bate-Smith, E.C.1    Swain, T.2
  • 14
    • 0030968136 scopus 로고    scopus 로고
    • Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation
    • Baxter, N. J., Lilley, T. H., Haslam, E., & Williamson, M. P. (1997). Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation. Biochemistry, 36, 5566-5577.
    • (1997) Biochemistry , vol.36 , pp. 5566-5577
    • Baxter, N.J.1    Lilley, T.H.2    Haslam, E.3    Williamson, M.P.4
  • 15
    • 0002994472 scopus 로고
    • Plant polyphenols - Secondary metabolism and chemical defense - Some observations
    • Beart, J. E., Lilley, T. H., & Haslam, E. (1985). Plant Polyphenols - Secondary Metabolism and Chemical Defense - Some Observations. Phytochemistry, 24, 33-38.
    • (1985) Phytochemistry , vol.24 , pp. 33-38
    • Beart, J.E.1    Lilley, T.H.2    Haslam, E.3
  • 16
    • 5444247985 scopus 로고    scopus 로고
    • Influence of procyanidin structures on their ability to complex with oenin
    • Berke, B., & de Freitas, V. A. P. (2005). Influence of procyanidin structures on their ability to complex with oenin. Food Chem., 90, 453-460.
    • (2005) Food Chem. , vol.90 , pp. 453-460
    • Berke, B.1    De Freitas, V.A.P.2
  • 17
    • 33846463028 scopus 로고    scopus 로고
    • A colorimetric study of oenin copigmented by procyanidins
    • Berke, B., & de Freitas, V. A. P. (2007). A colorimetric study of oenin copigmented by procyanidins. J. Sci. Food Agric., 87, 260-265.
    • (2007) J. Sci. Food Agric. , vol.87 , pp. 260-265
    • Berke, B.1    De Freitas, V.A.P.2
  • 18
    • 0000185972 scopus 로고
    • Characterization of the condensation product of malvidin 3,5-diglucoside and catechin
    • Bishop, P. D., & Nagel, C. W. (1984). Characterization of the condensation product of malvidin 3,5-diglucoside and catechin. J. Agric. Food Chem., 32, 1022-1026.
    • (1984) J. Agric. Food Chem. , vol.32 , pp. 1022-1026
    • Bishop, P.D.1    Nagel, C.W.2
  • 20
    • 33748891956 scopus 로고    scopus 로고
    • Aging effect on the pigment composition and color of vitis vinifera l. Cv tannat wines. Contribution of the main pigment families to wine color
    • Boido, E., Alcalde-Eon, C., Carrau, F., Dellacassa, E., & Rivas-Gonzalo, J. C. (2006). Aging effect on the pigment composition and color of Vitis vinifera L. cv Tannat wines. Contribution of the main pigment families to wine color. J. Agric. Food Chem., 54, 6692-6704.
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 6692-6704
    • Boido, E.1    Alcalde-Eon, C.2    Carrau, F.3    Dellacassa, E.4    Rivas-Gonzalo, J.C.5
  • 22
    • 0034862115 scopus 로고    scopus 로고
    • The copigmentation of anthocyanins and its role in the color of red wine: A critical review
    • Boulton, R. (2001). The copigmentation of anthocyanins and its role in the color of red wine: A critical review. Am. J. Enol. Vitic., 52, 67-84.
    • (2001) Am. J. Enol. Vitic. , vol.52 , pp. 67-84
    • Boulton, R.1
  • 24
    • 0000611658 scopus 로고
    • Chemical structure of anthocyanins
    • In P. Markakis (Ed.),New York: Academic Press
    • Brouillard, R. (1982). Chemical structure of anthocyanins. In P. Markakis (Ed.), Anthocyanins as Food Colors (pp. 1-38). New York: Academic Press.
    • (1982) Anthocyanins As Food Colors , pp. 1-38
    • Brouillard, R.1
  • 26
    • 0027987202 scopus 로고
    • Anthocyanin molecular-Interactions - The first step in the formation of new pigments during wine aging
    • Brouillard, R., & Dangles, O. (1994). Anthocyanin molecular-interactions - the first step in the formation of new pigments during wine aging. Food Chem., 51, 365-371.
    • (1994) Food Chem. , vol.51 , pp. 365-371
    • Brouillard, R.1    Dangles, O.2
  • 27
    • 23044500098 scopus 로고
    • Chemistry of anthocyanins pigments 2. Kinetic and thermodinamic study of proton transfer, hydration, and tautomeric reactions of malvidin-3-glucoside.
    • Brouillard, R., Delaporte, B., & Dubois, J. E. (1977). Chemistry of anthocyanins pigments 2. Kinetic and thermodinamic study of proton transfer, hydration, and tautomeric reactions of malvidin-3-glucoside. J. Am. Chem. Soc., 99, 8461-8468.
    • (1977) J. Am. Chem. Soc. , vol.99 , pp. 8461-8468
    • Brouillard, R.1    Delaporte, B.2    Dubois, J.E.3
  • 28
    • 37049086769 scopus 로고
    • Ph and solvent effects on the copigmentation reaction of malvin with polyphenols, purine and pyrimidine-derivatives
    • Brouillard, R., Wigand, M. C., Dangles, O., & Cheminat, A. (1991). pH and solvent effects on the copigmentation reaction of malvin with polyphenols, purine and pyrimidine-derivatives. J. Chem. Soc. Perkin Trans., 2, 1235-1241.
    • (1991) J. Chem. Soc. Perkin Trans. , vol.2 , pp. 1235-1241
    • Brouillard, R.1    Wigand, M.C.2    Dangles, O.3    Cheminat, A.4
  • 29
    • 0345305322 scopus 로고    scopus 로고
    • Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?
    • Brouillard, R., Chassaing, S., & Fougerousse, A. (2003). Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long? Phytochemistry, 64, 1179-1186.
    • (2003) Phytochemistry , vol.64 , pp. 1179-1186
    • Brouillard, R.1    Chassaing, S.2    Fougerousse, A.3
  • 30
    • 0034867627 scopus 로고    scopus 로고
    • Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants
    • Brummell, D. A., & Harpster, M. H. (2001). Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. Plant Mol. Biol., 47, 311-340.
    • (2001) Plant Mol. Biol. , vol.47 , pp. 311-340
    • Brummell, D.A.1    Harpster, M.H.2
  • 31
    • 0000508646 scopus 로고
    • Factors influencing formation of precipitates and hazes by gelatin and condensed and hydrolysable tannins
    • Calderon, P., Vanburen, J., & Robinson, W. B. (1968). Factors influencing formation of precipitates and hazes by gelatin and condensed and hydrolysable tannins. J. Agric. Food Chem., 16, 479-482.
    • (1968) J. Agric. Food Chem. , vol.16 , pp. 479-482
    • Calderon, P.1    Vanburen, J.2    Robinson, W.B.3
  • 32
    • 38949193168 scopus 로고    scopus 로고
    • Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine
    • Canals, R., Llaudy, M. C., Canals, J. M., & Zamora, F. (2008). Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine. Eur. Food Res. Tech., 226, 1183-1190.
    • (2008) Eur. Food Res. Tech. , vol.226 , pp. 1183-1190
    • Canals, R.1    Llaudy, M.C.2    Canals, J.M.3    Zamora, F.4
  • 33
    • 33646263346 scopus 로고    scopus 로고
    • Application of flow nephelometry to the analysis of carbohydrate influence on protein-tannin interactions
    • Carvalho, E., Povoas, M., Mateus, N., & de Freitas, V. A. P. (2006a). Application of flow nephelometry to the analysis of carbohydrate influence on protein-tannin interactions. J. Sci. Food Agric., 86, 891-896.
    • (2006) J. Sci. Food Agric. , vol.86 , pp. 891-896
    • Carvalho, E.1    Povoas, M.2    Mateus, N.3    De Freitas, V.A.P.4
  • 34
    • 33751299851 scopus 로고    scopus 로고
    • Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins
    • Carvalho, E.,Mateus, N., Plet, B., Pianet, I., Dufourc, E., & dde Freitas, V. A. P. (2006b). Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins. J. Agric. Food Chem., 54, 8936-8944
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 8936-8944
    • Carvalho, E.1    Mateus, N.2    Plet, B.3    Pianet, I.4    Dufourc, E.5    Dde Freitas, V.A.P.6
  • 35
    • 84982158300 scopus 로고
    • Nephelometry as a method for studying the relations between polyphenols and proteins
    • Chapon, L., (1993). Nephelometry as a Method for Studying the Relations between Polyphenols and Proteins. J. Inst. Brew., 99, 49-56.
    • (1993) J. Inst. Brew. , vol.99 , pp. 49-56
    • Chapon, L.1
  • 36
    • 0342832965 scopus 로고    scopus 로고
    • Tannin interactions with a full-length human salivary proline-rich protein display a stronger affinity than with single proline-Rich repeats
    • Charlton, A. J., Baxter, N. J., Lilley, T. H., Haslam, E., McDonald, C. J., & Williamson, M. P. (1996). Tannin interactions with a full-length human salivary proline-rich protein display a stronger affinity than with single proline-rich repeats. FEBS Letters, 382, 289-292.
    • (1996) FEBS Letters , vol.382 , pp. 289-292
    • Charlton, A.J.1    Baxter, N.J.2    Lilley, T.H.3    Haslam, E.4    McDonald, C.J.5    Williamson, M.P.6
  • 37
    • 0037151680 scopus 로고    scopus 로고
    • Multiple conformations of the prolinerich protein/epigallocatechin gallate complex determined by time-averaged nuclear Overhauser effects
    • Charlton, A. J., Haslam, E., & Williamson, M. P. (2002a). Multiple conformations of the prolinerich protein/epigallocatechin gallate complex determined by time-averaged nuclear Overhauser effects. J. Am. Chem. Soc., 124, 9899-9905.
    • (2002) J. Am. Chem. Soc. , vol.124 , pp. 9899-9905
    • Charlton, A.J.1    Haslam, E.2    Williamson, M.P.3
  • 42
    • 0034657933 scopus 로고    scopus 로고
    • Anthocyanins - Nature, occurrence and dietary burden
    • Clifford, M. N. (2000). Anthocyanins - nature, occurrence and dietary burden. J. Sci. Food Agric., 80, 1063-1072.
    • (2000) J. Sci. Food Agric. , vol.80 , pp. 1063-1072
    • Clifford, M.N.1
  • 43
    • 0034657277 scopus 로고    scopus 로고
    • Ellagitannins - Nature, occurrence and dietary burden
    • Clifford, M. N., & Scalbert, A. (2000). Ellagitannins - nature, occurrence and dietary burden. J. Sci. Food Agric., 80, 1118-1125.
    • (2000) J. Sci. Food Agric. , vol.80 , pp. 1118-1125
    • Clifford, M.N.1    Scalbert, A.2
  • 44
    • 28444447052 scopus 로고    scopus 로고
    • Prediction of perceived astringency induced by phenolic compounds II
    • criteria for panel selection and preliminary application on wine samples
    • Condelli, N., Dinnella, C., Cerone, A., Monteleone, E., & Bertuccioli, M. (2006). Prediction of perceived astringency induced by phenolic compounds II: criteria for panel selection and preliminary application on wine samples. Food Qual. Pref., 17, 96-107.
    • (2006) Food Qual. Pref. , vol.17 , pp. 96-107
    • Condelli, N.1    Dinnella, C.2    Cerone, A.3    Monteleone, E.4    Bertuccioli, M.5
  • 45
    • 0001643123 scopus 로고
    • Compositional changes in lower molecular weight flavans during grape maturation
    • Czochanska, Z., Foo L. Y., & Porter L. J. (1979). Compositional changes in lower molecular weight flavans during grape maturation. Phytochemistry, 18, 1819-1822.
    • (1979) Phytochemistry , vol.18 , pp. 1819-1822
    • Czochanska, Z.1    Foo, L.Y.2    Porter, L.J.3
  • 46
    • 0000735496 scopus 로고
    • Polyphenol Interactions - The copigmentation case - Thermodynamic data from temperature-variation and relaxation kinetics - Medium effect
    • Dangles, O., & Brouillard, R. (1992). Polyphenol Interactions the copigmentation case thermodynamic data from temperature-variation and relaxation kinetics - medium effect. Can. J. Chem., 70, 2174-2189.
    • (1992) Can. J. Chem. , vol.70 , pp. 2174-2189
    • Dangles, O.1    Brouillard, R.2
  • 47
    • 0000315716 scopus 로고
    • Kinetic and thermodynamic control of flavilium hydration in the pelargonidin-Cinnamic acid complexation. Origin of the extraordinary flower colour diversity of Pharbitis nil
    • Dangles, O., Saito, N., & Brouillard, R. (1993). Kinetic and thermodynamic control of flavilium hydration in the pelargonidin-cinnamic acid complexation. Origin of the extraordinary flower colour diversity of Pharbitis nil. J. Am. Chem. Soc., 115, 3125-3132.
    • (1993) J. Am. Chem. Soc. , vol.115 , pp. 3125-3132
    • Dangles, O.1    Saito, N.2    Brouillard, R.3
  • 48
    • 37049075935 scopus 로고
    • Kinetic and thermodynamic investigation of the aluminum anthocyanin complexation in aqueous-Solution
    • Dangles, O., Elhabiri, M., & Brouillard, R. (1994). Kinetic and thermodynamic investigation of the aluminum anthocyanin complexation in aqueous-solution. J. Chem. Soc. Perkin Trans., 2, 2587-2596.
    • (1994) J. Chem. Soc. Perkin Trans. , vol.2 , pp. 2587-2596
    • Dangles, O.1    Elhabiri, M.2    Brouillard, R.3
  • 49
    • 0035065382 scopus 로고    scopus 로고
    • Enhancement of red wine colour by pre-fermentation addition of copigments
    • Darias-Martín, J., Carrillo, M., Díaz, E., & Boulton R. B. (2001). Enhancement of red wine colour by pre-fermentation addition of copigments. Food Chem., 73, 217-220
    • (2001) Food Chem. , vol.73 , pp. 217-220
    • Darias-Martín, J.1    Carrillo, M.2    Díaz, E.3    Boulton, R.B.4
  • 51
    • 33846837336 scopus 로고    scopus 로고
    • The magnitude of copigmentation in the colour of aged red wines made in the canary islands
    • Darias-Martin, J., Carrillo-Lopez, M., Echavarri, J. F., & Diaz-Romero, C. (2007). The magnitude of copigmentation in the colour of aged red wines made in the Canary Islands. Eur. Food Res. Tech., 224, 643-648.
    • (2007) Eur. Food Res. Tech. , vol.224 , pp. 643-648
    • Darias-Martin, J.1    Carrillo-Lopez, M.2    Echavarri, J.F.3    Diaz-Romero, C.4
  • 52
    • 0001723583 scopus 로고
    • Copigmentation of simple and acylated anthocyanins with colorless phenolic-Compounds.
    • Davies, A. J., & Mazza, G. (1993). Copigmentation of simple and acylated anthocyanins with colorless phenolic-compounds. J. Agric. Food Chem., 41, 716-720.
    • (1993) J. Agric. Food Chem. , vol.41 , pp. 716-720
    • Davies, A.J.1    Mazza, G.2
  • 53
    • 0035117563 scopus 로고    scopus 로고
    • Structural features of procyanidin interactions with salivary proteins
    • de Freitas, V. A. P., & Mateus, N. (2001). Structural features of procyanidin interactions with salivary proteins. J. Agric. Food Chem., 49, 940-945.
    • (2001) J. Agric. Food Chem. , vol.49 , pp. 940-945
    • De Freitas, V.A.P.1    Mateus, N.2
  • 54
    • 0036150736 scopus 로고    scopus 로고
    • Nephelometric study of salivary protein-Tannin aggregates
    • de Freitas, V. A. P., & Mateus, N. (2002). Nephelometric study of salivary protein-tannin aggregates. J. Sci. Food Agric., 82, 113-119.
    • (2002) J. Sci. Food Agric. , vol.82 , pp. 113-119
    • De Freitas, V.A.P.1    Mateus, N.2
  • 55
    • 0032487982 scopus 로고    scopus 로고
    • Characterisation of oligomeric and polymeric procyanidins from grape seeds by liquid secondary ion mass spectrometry
    • de Freitas, V. A. P., Glories, Y., Bourgeois, G., & Vitry, C. (1998). Characterisation of oligomeric and polymeric procyanidins from grape seeds by liquid secondary ion mass spectrometry. Phytochemistry, 49, 1435-1441.
    • (1998) Phytochemistry , vol.49 , pp. 1435-1441
    • De Freitas, V.A.P.1    Glories, Y.2    Bourgeois, G.3    Vitry, C.4
  • 56
    • 0034495917 scopus 로고    scopus 로고
    • Developmental changes of procyanidins in grapes of red vitis vinifera varieties and their composition in respective wines
    • de Freitas, V. A. P., Glories Y., & Augustin, M. (2001). Developmental changes of procyanidins in grapes of red Vitis vinifera varieties and their composition in respective wines. Am. J. Enol. Vitic., 51, 397-403.
    • (2001) Am. J. Enol. Vitic. , vol.51 , pp. 397-403
    • De Freitas, V.A.P.1    Glories, Y.2    Augustin, M.3
  • 57
    • 0037409519 scopus 로고    scopus 로고
    • Study of the Influence of carbohydrates on the protein-Tannin aggregation by nephelometry
    • de Freitas, V. A. P., Carvalho, E., & Mateus, N. (2003). Study of the Influence of carbohydrates on the Protein-Tannin aggregation by nephelometry. Food Chem., 81, 503-509.
    • (2003) Food Chem. , vol.81 , pp. 503-509
    • De Freitas, V.A.P.1    Carvalho, E.2    Mateus, N.3
  • 59
    • 13944283905 scopus 로고    scopus 로고
    • The role of friction in perceived oral texture
    • de Wijk, R. A., & Prinz, J. F. (2005). The role of friction in perceived oral texture. Food Qual. Pref., 16, 121-129.
    • (2005) Food Qual. Pref. , vol.16 , pp. 121-129
    • De Wijk, R.A.1    Prinz, J.F.2
  • 60
    • 84892318057 scopus 로고    scopus 로고
    • Experimental observations about copigmentation phenomenon
    • di Stefano, R., Gentilini, N., & Panero, L. (2005). Experimental observations about copigmentation phenomenon. Riv. Vit. Enol., 58, 35-50.
    • (2005) Riv. Vit. Enol. , vol.58 , pp. 35-50
    • Di Stefano, R.1    Gentilini, N.2    Panero, L.3
  • 62
    • 14044267455 scopus 로고    scopus 로고
    • Health benefits of saliva: A review
    • Dodds, M. W. J., Johnson, D. A., & Yeh, C. K. (2005). Health benefits of saliva: a review. J. Den., 33, 223-233.
    • (2005) J. Den. , vol.33 , pp. 223-233
    • Dodds, M.W.J.1    Johnson, D.A.2    Yeh, C.K.3
  • 63
    • 33645238239 scopus 로고    scopus 로고
    • Formation of anthocyanin-Flavanol adducts in model solutions
    • Dueñas, M., Fulcrand, H., & Cheynier, V. (2006). Formation of anthocyanin-flavanol adducts in model solutions. Anal. Chim. Acta, 563, 15-25.
    • (2006) Anal. Chim. Acta. , vol.563 , pp. 15-25
    • Dueñas, M.1    Fulcrand, H.2    Cheynier, V.3
  • 64
    • 0037065329 scopus 로고    scopus 로고
    • Toward the optical tongue: Flow-through sensing of tanninprotein interactions based on FTIR spectroscopy
    • Edelmann, A., & Lendl, B. (2002). Toward the optical tongue: Flow-through sensing of tanninprotein interactions based on FTIR spectroscopy. J. Am. Chem. Soc., 124, 14741-14747.
    • (2002) J. Am. Chem. Soc. , vol.124 , pp. 14741-14747
    • Edelmann, A.1    Lendl, B.2
  • 65
    • 0037021488 scopus 로고    scopus 로고
    • Anthocyanin color behavior and stability during storage: Effect of intermolecular copigmentation
    • Eiro, M. J., & Heinonen, M. (2002). Anthocyanin color behavior and stability during storage: Effect of intermolecular copigmentation. J. Agric. Food Chem., 50, 7461-7466.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 7461-7466
    • Eiro, M.J.1    Heinonen, M.2
  • 66
    • 0037193073 scopus 로고    scopus 로고
    • Effect of maturation in small oak casks on the volatility of red wine aroma compounds
    • Escalona, H., Birkmyre, L., Piggott, J. R., & Paterson, A. (2002). Effect of maturation in small oak casks on the volatility of red wine aroma compounds. Anal. Chim. Acta, 458, 45-54.
    • (2002) Anal. Chim. Acta. , vol.458 , pp. 45-54
    • Escalona, H.1    Birkmyre, L.2    Piggott, J.R.3    Paterson, A.4
  • 67
    • 0035641899 scopus 로고    scopus 로고
    • Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency
    • Escot, S., Feuillat, M., Dulau, L., & Charpentier, C. (2001). Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency. Aust. J. Grape Wine Res., 7, 153-159.
    • (2001) Aust. J. Grape Wine Res. , vol.7 , pp. 153-159
    • Escot, S.1    Feuillat, M.2    Dulau, L.3    Charpentier, C.4
  • 68
    • 0030064874 scopus 로고    scopus 로고
    • Coupling reactions between flavylium ions and catechin
    • Escribano-Bailon, T., Dangles, O., & Brouillard, R. (1996). Coupling reactions between flavylium ions and catechin. Phytochemistry, 41, 1583-1592.
    • (1996) Phytochemistry , vol.41 , pp. 1583-1592
    • Escribano-Bailon, T.1    Dangles, O.2    Brouillard, R.3
  • 70
    • 0034830301 scopus 로고    scopus 로고
    • Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-Glucoside and (+)-Catechin
    • Escribano-Bailon, T., Alvarez-Garcia, 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-Bailon, T.1    Alvarez-Garcia, M.2    Rivas-Gonzalo, J.C.3    Heredia, F.J.4    Santos-Buelga, C.5
  • 71
    • 0032843785 scopus 로고    scopus 로고
    • Studies on the acetaldehydeinduced condensation of (-)-Epicatechin and malvidin 3- O-Glucoside in a model solution system
    • Es-Safi, N., Fulcrand, H., Cheynier, V., & Moutounet, M. (1999). Studies ontheacetaldehydeinducedcondensationof(-)-epicatechinandmalvidin3- RFSTIO-glucosideinamodelsolutionsystem.J.Agric.FoodChem.,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
  • 72
    • 0037174395 scopus 로고    scopus 로고
    • Interactions between cyanidin 3-Oglucoside and furfural derivatives and their impact on food color changes
    • Es-Safi, N.-E., Cheynier, V., & Moutounet, M. (2002). Interactions between cyanidin 3-Oglucoside and furfural derivatives and their impact on food color changes. J. Agric. Food Chem., 50, 5586-5595.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 5586-5595
    • Es-Safi, N.-E.1    Cheynier, V.2    Moutounet, M.3
  • 73
    • 0141777625 scopus 로고    scopus 로고
    • Phenolic compounds in a Spanish red wine aged in barrels made of Spanish French and American oak wood
    • Fernandez de Simon, B., Hernandez, T., Cadahia, E., Dueñas, M., & Estrella, I. (2003). Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood. Eur. Food Res. Tech., 216, 150-156.
    • (2003) Eur. Food Res. Tech. , vol.216 , pp. 150-156
    • Fernandez De Simon, B.1    Hernandez, T.2    Cadahia, E.3    Dueñas, M.4    Estrella, I.5
  • 74
    • 0001935211 scopus 로고
    • The effect of ethanol, catechin concentration, and pH on sournss and bittherness of wine
    • Fischer, U., & Noble A. C. (1994). The effect of ethanol, catechin concentration, and pH on sournss and bittherness of wine. Am. J. Enol. Vitic., 45, 6-10.
    • (1994) Am. J. Enol. Vitic. , vol.45 , pp. 6-10
    • Fischer, U.1    Noble, A.C.2
  • 77
    • 33747592575 scopus 로고    scopus 로고
    • Isothermal titration calorimetry study of epicatechin binding to serum albumin
    • Frazier, R. A., Papadopoulou, A., & Green, R. J. (2006). Isothermal titration calorimetry study of epicatechin binding to serum albumin. J. Pharm. Biomed. Anal., 41, 1602-1605.
    • (2006) J. Pharm. Biomed. Anal. , vol.41 , pp. 1602-1605
    • Frazier, R.A.1    Papadopoulou, A.2    Green, R.J.3
  • 78
    • 0028878632 scopus 로고
    • Polysaccharide-modifying enzymes in the plant-Cell wall
    • Fry, S. C. (1995). Polysaccharide-modifying enzymes in the plant-cell wall. Ann. Rev. Plant Physiol. Plant Mol. Biol., 46, 497-520.
    • (1995) Ann. Rev. Plant Physiol. Plant Mol. Biol. , vol.46 , pp. 497-520
    • Fry, S.C.1
  • 80
    • 2742539929 scopus 로고    scopus 로고
    • Red wine astringency: A review
    • Gawel, R. (1998). Red wine astringency: a review. Aust. J. Grape Wine Res., 4, 74-95.
    • (1998) Aust. J. Grape Wine Res. , vol.4 , pp. 74-95
    • Gawel, R.1
  • 81
    • 0034369567 scopus 로고    scopus 로고
    • A "mouth-feel wheel": Terminology for communicating the mouth-Feel characteristics of red wine
    • Gawel, R., Oberholster A., & Francis, I. L. (2000). A "Mouth-feel Wheel": terminology for communicating the mouth-feel characteristics of red wine. Aust. J. GrapeWine Res., 6, 203-207.
    • (2000) Aust. J. GrapeWine Res. , vol.6 , pp. 203-207
    • Gawel, R.1    Oberholster, A.2    Francis, I.L.3
  • 82
    • 0002440211 scopus 로고    scopus 로고
    • Characterizing the astringency of red wine: A case study
    • Gawel, R., Iland, P. G., & Francis, I. L. (2001). Characterizing the astringency of red wine: a case study. Food Qual. Pref., 12, 83-94.
    • (2001) Food Qual. Pref. , vol.12 , pp. 83-94
    • Gawel, R.1    Iland, P.G.2    Francis, I.L.3
  • 83
    • 0001151146 scopus 로고
    • Changes in tannins in ripening fruits
    • Goldstein,J.L.,&Swain,T.(1963).Changesintanninsinripeningfruits. Phytochemistry,2,371-383.
    • (1963) Phytochemistry , vol.2 , pp. 371-383
    • Goldstein, J.L.1    Swain, T.2
  • 85
    • 0032211502 scopus 로고    scopus 로고
    • Colour effects of co-Pigmentation of anthocyanins revisited - 1. A colorimetric definition using the CIELAB scale
    • Gonnet, J. F. (1998). Colour effects of co-pigmentation of anthocyanins revisited - 1. A colorimetric definition using the CIELAB scale. Food Chem., 63, 409-415.
    • (1998) Food Chem. , vol.63 , pp. 409-415
    • Gonnet, J.F.1
  • 86
    • 84892347265 scopus 로고    scopus 로고
    • Anthocyanins and flavanols in grape and wine. Influence of the composition in the processes of copigmentation and colour stability
    • University of Salamanca (Spain)
    • Gonzalez-Manzano, S. (2007). Anthocyanins and flavanols in grape and wine. Influence of the composition in the processes of copigmentation and colour stability. Ph.D. dissertation, University of Salamanca (Spain).
    • (2007) Ph.D. Dissertation
    • Gonzalez-Manzano, S.1
  • 89
    • 33751137605 scopus 로고
    • Structure and molecular stacking of anthocyanins - Flower color variation
    • Goto, T., & Kondo, T. (1991). Structure and molecular stacking of anthocyanins - flower color variation. Angewadte Cemie International English Edition, 30, 17-33.
    • (1991) Angewadte Cemie International English Edition , vol.30 , pp. 17-33
    • Goto, T.1    Kondo, T.2
  • 90
    • 0027683223 scopus 로고
    • Oral astringency - A tactile component of flavor
    • Green, B. G. (1993). Oral Astringency - A tactile component of flavor. Acta Psych., 84, 119-125.
    • (1993) Acta Psych. , vol.84 , pp. 119-125
    • Green, B.G.1
  • 91
    • 34250737772 scopus 로고    scopus 로고
    • Maceration enzymes and mannoproteins: A possible strategy to increase colloidal stability and color extraction in red wines
    • Guadalupe, Z., Palacios, A., & Ayestaran, B. (2007). Maceration enzymes andmannoproteins: apossiblestrategytoincreasecolloidalstabilityandcolorextractioninredwines.J. Agric.FoodChem.,55,4854-4862.
    • (2007) J. Agric. Food Chem. , vol.55 , pp. 4854-4862
    • Guadalupe, Z.1    Palacios, A.2    Ayestaran, B.3
  • 92
    • 0019065575 scopus 로고
    • Determination of protein in tannin-Protein precipitates
    • Hagerman, A. E., & Butler, L. G. (1980). Determination of protein in tannin-protein Precipitates. J. Agric. Food Chem., 28, 944-947.
    • (1980) J. Agric. Food Chem. , vol.28 , pp. 944-947
    • Hagerman, A.E.1    Butler, L.G.2
  • 93
    • 0019876875 scopus 로고
    • The specificity of proanthocyanidin-Protein interactions
    • Hagerman, A. E., & Butler, L. G. (1981). The specificity of proanthocyanidin-protein interactions. J. Biol. Chem., 256, 4494-4497.
    • (1981) J. Biol. Chem. , vol.256 , pp. 4494-4497
    • Hagerman, A.E.1    Butler, L.G.2
  • 94
    • 0001182165 scopus 로고    scopus 로고
    • Mechanisms of protein precipitation for two tannins, pentagalloyl glucose and epicatechin(16) (4- 8) catechin (procyanidin)
    • Hagerman, A. E., Rice, M. E., & Ritchard, N. T. (1998). Mechanisms of proteinprecipitationfortwotannins,pentagalloylglucoseandepicatechin(16)(4-8) catechin(procyanidin).J.Agric.FoodChem.,46,2590-2595.
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 2590-2595
    • Hagerman, A.E.1    Rice, M.E.2    Ritchard, N.T.3
  • 96
    • 0000674376 scopus 로고
    • Vino veritas: Oligomeric procyanidins and the ageing of red wines
    • Haslam, E. (1980). In vino veritas: oligomeric procyanidins and the ageing of red wines. Phytochemistry, 16, 1625-1670.
    • (1980) Phytochemistry , vol.16 , pp. 1625-1670
    • Haslam, E.1
  • 99
    • 0029823061 scopus 로고    scopus 로고
    • Association of (+)-Catechin and catechin-(4 alpha-8)-Catechin with oligopeptides
    • Hatano,T.,&Hemingway,R.W.(1996).Associationof(+)-catechinandcatechin- (4alpha-8)-catechinwitholigopeptides.Chem.Comm.,22,2537-2538.
    • (1996) Chem. Comm. , vol.22 , pp. 2537-2538
    • Hatano, T.1    Hemingway, R.W.2
  • 100
    • 0038015198 scopus 로고    scopus 로고
    • Influence of ethanol content on the extent of copigmentation in a cencibel young red wine
    • Hermosin, I. (2003). Influence of ethanol content on the extent of copigmentation in a Cencibel Young Red Wine.J.Agric.Food Chem.,51,4079-4083.
    • (2003) J. Agric. Food Chem. , vol.51 , pp. 4079-4083
    • Hermosin, I.1
  • 101
    • 15244352098 scopus 로고    scopus 로고
    • Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from cultivars, cabernet sauvignon, cencibel,and syrah
    • Hermosin, I., Sanchez-Palomo, E., & Vicario-Espinosa, A. (2005). Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from cultivars, Cabernet Sauvignon, Cencibel, and Syrah. Food Chem., 92, 269-283.
    • (2005) Food Chem. , vol.92 , pp. 269-283
    • Hermosin, I.1    Sanchez-Palomo, E.2    Vicario-Espinosa, A.3
  • 102
    • 0034658374 scopus 로고    scopus 로고
    • Flavonols, flavones and flavanols - Nature, occurrence and dietary burden
    • Hollman, P. C. H., & Arst, I. C. W. (2000). Flavonols, flavones and flavanols - nature, occurrence and dietary burden. J. Sci. Food Agric., 80, 1081-1092.
    • (2000) J. Sci. Food Agric. , vol.80 , pp. 1081-1092
    • Hollman, P.C.H.1    Arst, I.C.W.2
  • 103
    • 0036740586 scopus 로고    scopus 로고
    • Turbidity as a measure of salivary protein reactions with astringent substances
    • Horne, J., Hayes, J., & Lawless, H. T. (2002). Turbidity as a measure of salivary protein reactions with astringent substances. Chem. Sens., 27, 653-659.
    • (2002) Chem. Sens. , vol.27 , pp. 653-659
    • Horne, J.1    Hayes, J.2    Lawless, H.T.3
  • 104
    • 0001212340 scopus 로고
    • An approximate estimate of self-association constants the self-stacking conformation of malvin quinoidal bases studied by 1H NMR
    • Hoshino, T. (1991). An approximate estimate of self-association constants the self-stacking conformation of malvin quinoidal bases studied by 1H NMR. Phytochemistry, 30, 2049-2055.
    • (1991) Phytochemistry , vol.30 , pp. 2049-2055
    • Hoshino, T.1
  • 105
    • 0001407026 scopus 로고
    • Chiral excitation coupled stacking of anthocyanins: Interpretation of the origin of anomalous cd induced by anthocyanin association
    • Hoshino, T., Matsumoto, U., Harada, N., & Goto, T. (1981). Chiral excitation coupled stacking of anthocyanins: Interpretation of the origin of anomalous CD induced by anthocyanin association. Tetrahedron Lett., 22, 3621-3624.
    • (1981) Tetrahedron Lett. , vol.22 , pp. 3621-3624
    • Hoshino, T.1    Matsumoto, U.2    Harada, N.3    Goto, T.4
  • 106
    • 0001685609 scopus 로고    scopus 로고
    • Color stabilization of malvidin 3-Glucoside: Self-Aggregation of the flavylium cation and copigmentation with the z-Chalcone form
    • Houbiers, C., Lima, J. C., Maçanita, A. L., & Santos, H. (1998). Color stabilization ofmalvidin3-glucoside:Self- aggregationoftheflavyliumcationandcopigmentationwiththeZ-chalconeform.J.Phy. Chem.B,102,3578-3585.
    • (1998) J. Phy. Chem. B , vol.102 , pp. 3578-3585
    • Houbiers, C.1    Lima, J.C.2    Maçanita, A.L.3    Santos, H.4
  • 107
    • 0000743966 scopus 로고
    • Polyuronide degradation and hemicellulose modifications in ripening tomato fruit
    • Huber, D. J. (1983). Polyuronide Degradation and Hemicellulose Modifications in Ripening Tomato Fruit. J. Am. Soc. Hort. Sci., 108, 405-409.
    • (1983) J. Am. Soc. Hort. Sci. , vol.108 , pp. 405-409
    • Huber, D.J.1
  • 108
    • 2542585365 scopus 로고    scopus 로고
    • Molecular model for astringency produced by polyphenol/protein interactions
    • Jobstl, E., O'Connell, J., Fairclough, J. P. A., & Williamson, M. P. (2004). Molecular model for astringency produced by polyphenol/protein interactions. Biomacromolecules, 5, 942-949.
    • (2004) Biomacromolecules , vol.5 , pp. 942-949
    • Jobstl, E.1    O'Connell, J.2    Fairclough, J.P.A.3    Williamson, M.P.4
  • 109
    • 33745753267 scopus 로고    scopus 로고
    • Noncovalent crosslinking of casein by epigallocatechin gallate characterized by single molecule force microscopy
    • Jobstl, E., Howse, J. R., Fairclough, J. P. A., & Williamson, M. P. (2006). Noncovalent crosslinking of casein by epigallocatechin gallate characterized by single molecule force microscopy. J. Agric. Food Chem., 54, 4077-4081.
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 4077-4081
    • Jobstl, E.1    Howse, J.R.2    Fairclough, J.P.A.3    Williamson, M.P.4
  • 110
    • 0001274364 scopus 로고
    • Catechin-Flavylium salt condesation reactions
    • Jurd, L. (1967). Catechin-flavylium salt condesation reactionsTetrahedron, 23, 1057-1064.
    • (1967) Tetrahedron , vol.23 , pp. 1057-1064
    • Jurd, L.1
  • 111
    • 0000413672 scopus 로고
    • Review of polyphenol condensation reactions and their possible occurrence in the aging of wines
    • Jurd, L. (1969). Review of polyphenol condensation reactions and their possible occurrence in the aging of wines. Am. J. Enol. Vitic., 20, 191-195.
    • (1969) Am. J. Enol. Vitic. , vol.20 , pp. 191-195
    • Jurd, L.1
  • 112
    • 0000228377 scopus 로고
    • The formation of xanthylium salts from proanthocyanidins
    • Jurd, L., & Somers, T. C. (1970). The formation of xanthylium salts from proanthocyanidins. Phytochemistry, 9, 419-427.
    • (1970) Phytochemistry , vol.9 , pp. 419-427
    • Jurd, L.1    Somers, T.C.2
  • 113
    • 0032371052 scopus 로고    scopus 로고
    • Evidence that salivary proteins are involved in astringency
    • Kallithraka, S., Bakker, J., & Clifford, M. N. (1998). Evidence that salivary proteins are involved in astringency. J. Sens. Stud., 13, 29-43.
    • (1998) J. Sens. Stud. , vol.13 , pp. 29-43
    • Kallithraka, S.1    Bakker, J.2    Clifford, M.N.3
  • 114
    • 2942657034 scopus 로고    scopus 로고
    • Inhibitory effects of tannin on human salivary alpha-Amylase
    • Kandra, L., Gyemant, G., Zajacz, A., & Batta, G. (2004). Inhibitory effects of tannin on human salivary alpha-amylase. Biochem. Bioph. Res. Comm., 319, 1265-1271.
    • (2004) Biochem. Bioph. Res. Comm. , vol.319 , pp. 1265-1271
    • Kandra, L.1    Gyemant, G.2    Zajacz, A.3    Batta, G.4
  • 115
    • 0018597845 scopus 로고
    • Basic proline-Rich proteins in human-parotid saliva from a single subject
    • Kauffman, D. L, & Keller, P. J. (1979). Basic proline-rich proteins in human-parotid saliva from a single subject. Arch. Oral Biol., 24, 249-256.
    • (1979) Arch. Oral Biol , vol.24 , pp. 249-256
    • Kauffman, D.L.1    Keller, P.J.2
  • 116
    • 0025731994 scopus 로고
    • Basic proline-rich proteins from human parotid-Saliva - Relationships of the covalent structures of 10 proteins from a single individual
    • Kauffman, D. L., Bennick, A., Blum, M., & Keller, P. J. (1991). Basic proline-rich proteins from human parotid-saliva - Relationships of the covalent structures of 10 proteins from a single individual. Biochemistry, 30, 3351-3356.
    • (1991) Biochemistry , vol.30 , pp. 3351-3356
    • Kauffman, D.L.1    Bennick, A.2    Blum, M.3    Keller, P.J.4
  • 117
    • 0034692438 scopus 로고    scopus 로고
    • Changes in grape seed polyphenols during fruit ripening
    • Kennedy, J. A., Matthews M. A., & Waterhouse A. L. (2000). Changes in grape seed polyphenols during fruit ripening. Phytochemistry, 55, 77-85.
    • (2000) Phytochemistry , vol.55 , pp. 77-85
    • Kennedy, J.A.1    Matthews, M.A.2    Waterhouse, A.L.3
  • 118
    • 85016785429 scopus 로고
    • Effect of several enological practices on the content of catechins and proanthocyanidins of red wines
    • Kovac, V., Alonso, E., Bourzeix, M., & Revilla, E. (1992). Effect of several enological practices on the content of catechins and proanthocyanidins of red wines. J. Agric. Food Chem., 40, 1953-1957.
    • (1992) J. Agric. Food Chem. , vol.40 , pp. 1953-1957
    • Kovac, V.1    Alonso, E.2    Bourzeix, M.3    Revilla, E.4
  • 119
    • 0001056169 scopus 로고
    • The effect of adding supplementary quantities of seeds during fermentation on the phenolic composition of wines
    • Kovac, V., Alonso, E., & Revilla, E. (1995). The effect of adding supplementary quantities of seeds during fermentation on the phenolic composition of wines. Am. J. Enol. Vitic., 46, 363-367.
    • (1995) Am. J. Enol. Vitic. , vol.46 , pp. 363-367
    • Kovac, V.1    Alonso, E.2    Revilla, E.3
  • 120
    • 0034126931 scopus 로고    scopus 로고
    • Matrix-Assisted laser desorption/ionization time-Of-Flight mass spectrometry of polygalloyl polyflavan-3-Ols in grape seed extract
    • Krueger, C. G., Dopke, N. C., Treichel, P. M., Folts, J., & Reed, J. D. (2000). Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of polygalloyl polyflavan-3-ols in grape seed extract. J. Agric. Food Chem., 48, 1663-1667.
    • (2000) J. Agric. Food Chem. , vol.48 , pp. 1663-1667
    • Krueger, C.G.1    Dopke, N.C.2    Treichel, P.M.3    Folts, J.4    Reed, J.D.5
  • 122
    • 0002540360 scopus 로고
    • Bitterness and astringency: The procyanidines of fermented apple ciders
    • In R. L. Rouseff (Ed.),Amsterdam: Elsevier
    • Lea, A. G. H. (1990). Bitterness and astringency: the procyanidines of fermented apple ciders. In R. L. Rouseff (Ed.), Bitterness in Foods and Beverages. Developments in Food Science 25 (pp. 123-143). Amsterdam: Elsevier.
    • (1990) Bitterness in Foods and Beverages. Developments in Food Science , vol.25 , pp. 123-143
    • Lea, A.G.H.1
  • 123
    • 0001789645 scopus 로고
    • Flavor, color, and stability in fruit products: The effect of polyphenols
    • In R. W. Hemingway & P. E. Laks (Ed.),New York: Plenum Press
    • Lea, A. G. H. (1992). Flavor, color, and stability in fruit products: The effect of polyphenols. In R. W. Hemingway & P. E. Laks (Ed.), Plant Polyphenols (pp. 827-837). New York: Plenum Press.
    • (1992) Plant Polyphenols , pp. 827-837
    • Lea, A.G.H.1
  • 124
    • 0025758262 scopus 로고
    • Time-Course of astringent sensations
    • Lee, C. B., & Lawless, H. T. (1991). Time-course of astringent sensations. Chem. Senses, 16, 225-238.
    • (1991) Chem. Senses , vol.16 , pp. 225-238
    • Lee, C.B.1    Lawless, H.T.2
  • 125
    • 13844272540 scopus 로고    scopus 로고
    • L Polyphenols: Factors influencing their sensory properties and their effects on food and beverage preferences
    • Lesschaeve, I., & Noble, A. C. (2005). l Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. Am. J. Clin. Nut., 81, 330S-335S.
    • (2005) Am. J. Clin. Nut. , vol.81
    • Lesschaeve, I.1    Noble, A.C.2
  • 126
    • 49249122867 scopus 로고    scopus 로고
    • The variation in the color due to copigmentation in young cabernet sauvignon wines
    • In A. L. Waterhouse & J. A. Kennedy (Eds.),Washington DC: American Chemical Society
    • Levengood, J., & Boulton, R. (2004). The variation in the color due to copigmentation in young Cabernet Sauvignon wines. In A. L. Waterhouse & J. A. Kennedy (Eds.), Red wine color: revealing the mysteries (pp. 35-52). Washington DC: American Chemical Society.
    • (2004) Red Wine Color: Revealing the Mysteries , pp. 35-52
    • Levengood, J.1    Boulton, R.2
  • 127
    • 0029166108 scopus 로고
    • Effect of polysaccharides on the color of anthocyanins
    • Lewis, C. E., Walker, J. R. L., & Lancaster, J. E. (1995). Effect of polysaccharides on the color of anthocyanins. Food Chem., 54, 315-319.
    • (1995) Food Chem. , vol.54 , pp. 315-319
    • Lewis, C.E.1    Walker, J.R.L.2    Lancaster, J.E.3
  • 128
    • 0343487438 scopus 로고
    • Polyphenols interactions. Anthocyanins: Copigmentation and colour changes in young red wines
    • Liao, H., Cai, Y., & Haslam, E. (1992). Polyphenols interactions. Anthocyanins: copigmentation and colour changes in young red wines. J. Sci. Food Agric., 59, 299-305.
    • (1992) J. Sci. Food Agric. , vol.59 , pp. 299-305
    • Liao, H.1    Cai, Y.2    Haslam, E.3
  • 131
    • 0032170486 scopus 로고    scopus 로고
    • Interaction of tannin with human salivary proline-Rich proteins
    • Lu, Y., & Bennick, A. (1998). Interaction of tannin with human salivary proline-rich proteins. Arch. Oral Biol., 43, 717-728.
    • (1998) Arch. Oral Biol. , vol.43 , pp. 717-728
    • Lu, Y.1    Bennick, A.2
  • 133
    • 0037157064 scopus 로고    scopus 로고
    • Influence of procyanidins on the color stability of eonin solutions
    • Malien-Aubert, C., Dangles, O., & Amiot, M. J. (2002). Influence of procyanidins on the color stability of eonin solutions. J. Agric. Food Chem., 50, 3299-3305.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 3299-3305
    • Malien-Aubert, C.1    Dangles, O.2    Amiot, M.J.3
  • 134
    • 0035187962 scopus 로고    scopus 로고
    • Evolution and stability of anthocyanin-derived pigments during port wine aging
    • Mateus, N., & de Freitas, V. A. P. (2001). Evolution and stability of anthocyanin-derived pigments during port wine aging. J. Agric. Food Chem., 49, 5217-5222.
    • (2001) J. Agric. Food Chem. , vol.49 , pp. 5217-5222
    • Mateus, N.1    De Freitas, V.A.P.2
  • 138
    • 2442530678 scopus 로고    scopus 로고
    • Influence of the tannin structure towards the disruption effect of carbohydrates on protein-Tannin aggregates
    • Mateus, N., Carvalho, E., Luis, C., & de Freitas, V. A. P. (2004a). Influence of the tannin structure towards the disruption effect of carbohydrates on protein-tannin aggregates. Anal. Chim. Acta, 513, 135-140.
    • (2004) Anal. Chim. Acta , vol.513 , pp. 135-140
    • Mateus, N.1    Carvalho, E.2    Luis, C.3    De Freitas, V.A.P.4
  • 139
    • 1842788624 scopus 로고    scopus 로고
    • NMR structural characterization of a new vinylpyranoanthocyanin-catechin pigment (a portisin)
    • Mateus, N., Oliveira, J., Santos-Buelga, C., Silva, A. M. S., & de Freitas, V. A. P. (2004b). NMR structural characterization of a new vinylpyranoanthocyanin-catechin pigment (a portisin). Tetrahedron Lett., 45, 3455-3457.
    • (2004) Tetrahedron Lett , vol.45 , pp. 3455-3457
    • Mateus, N.1    Oliveira, J.2    Santos-Buelga, C.3    Silva, A.M.S.4    De Freitas, V.A.P.5
  • 140
    • 0142186149 scopus 로고    scopus 로고
    • Influence of the addition of grape seed procyanidins to port wines in the resulting reactivity with human salivary proteins
    • Mateus, N., Pinto, R., Ruão, P., & de Freitas, V. A. P. (2004c). Influence of the addition of grape seed procyanidins to Port wines in the resulting reactivity with human salivary proteins. Food Chem., 84, 195-200.
    • (2004) Food Chem. , vol.84 , pp. 195-200
    • Mateus, N.1    Pinto, R.2    Ruão, P.3    De Freitas, V.A.P.4
  • 141
    • 0038383059 scopus 로고    scopus 로고
    • Influence of fining with plant proteins on proanthocyanidin composition of red wines
    • Maury, C., Sarni-Manchado, P., Lefebvre, S., Cheynier, V., & Moutounet, M. (2003). Influence of fining with plant proteins on proanthocyanidin composition of red wines. Am. J. Enol. Vitic., 54, 105-111.
    • (2003) Am. J. Enol. Vitic. , vol.54 , pp. 105-111
    • Maury, C.1    Sarni-Manchado, P.2    Lefebvre, S.3    Cheynier, V.4    Moutounet, M.5
  • 142
    • 0007918324 scopus 로고    scopus 로고
    • Survey of the free and conjugated myricetin and quercetin content of red wines of different geographical origins
    • McDonald, M. S., Hughes, M., Burns, J., Lean, M. E. J., Matthews, D., & Crozier, A. (1998). Survey of the free and conjugated myricetin and quercetin content of red wines of different geographical origins. J. Agric. Food Chem., 46, 368-375.
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 368-375
    • McDonald, M.S.1    Hughes, M.2    Burns, J.3    Lean, M.E.J.4    Matthews, D.5    Crozier, A.6
  • 144
    • 0032821361 scopus 로고    scopus 로고
    • Copigmentation in model wine solutions: Ocurrence and relation to wine ageing
    • Mirabel, M., Saucier, C., Guerra, C., & Glories, Y. (1999). Copigmentation in model wine solutions: Ocurrence and relation to wine ageing. Am. J. Enol. Vitic., 50, 211-218.
    • (1999) Am. J. Enol. Vitic. , vol.50 , pp. 211-218
    • Mirabel, M.1    Saucier, C.2    Guerra, C.3    Glories, Y.4
  • 145
    • 37049087902 scopus 로고
    • Polyphenol Interactions.5. Anthocyanin copigmentation
    • Mirabel, E. (1991). Polyphenol Interactions.5. Anthocyanin Copigmentation. J. Chem. Soc. Perkin Trans., 2, 1287-1296.
    • (1991) J. Chem. Soc. Perkin Trans. , vol.2 , pp. 1287-1296
    • Mirabel, E.1
  • 146
    • 33644931934 scopus 로고    scopus 로고
    • Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle
    • Monagas, M., Martin-Alvarez, P. J., Bartolome, B., & Gomez-Cordoves, C. (2006). Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle. Eur. Food Res. Tech., 222, 702-709.
    • (2006) Eur. Food Res. Tech. , vol.222 , pp. 702-709
    • Monagas, M.1    Martin-Alvarez, P.J.2    Bartolome, B.3    Gomez-Cordoves, C.4
  • 147
    • 6344252916 scopus 로고    scopus 로고
    • Prediction of perceived astringency induced by phenolic compounds
    • Monteleone, E., Condelli, N., Dinnella, C., & Bertuccioli, M. (2004). Prediction of perceived astringency induced by phenolic compounds. Food Qual. Pref., 15, 761-769.
    • (2004) Food Qual. Pref. , vol.15 , pp. 761-769
    • Monteleone, E.1    Condelli, N.2    Dinnella, C.3    Bertuccioli, M.4
  • 148
    • 0028069242 scopus 로고
    • Study of the interaction between salivary proline-Rich proteins and a polyphenol by 1H-NMR spectroscopy
    • Murray, N. J., Williamson, M. P., Lilley, T. H., & Haslam, E. (1994). Study of the interaction between salivary proline-rich proteins and a polyphenol by 1H-NMR Spectroscopy. Eur. J. Biochem., 219, 923-935.
    • (1994) Eur. J. Biochem. , vol.219 , pp. 923-935
    • Murray, N.J.1    Williamson, M.P.2    Lilley, T.H.3    Haslam, E.4
  • 149
    • 2542612106 scopus 로고    scopus 로고
    • Protein precipitating capacity of crude canola tannins: Effect of pH, tannin, and protein concentrations
    • Naczk,M.,Oickle, D., Pink, D., & Shahidi, F. (1996). Protein precipitating capacity of crude canola tannins: Effect of pH, tannin, and protein concentrations. J. Agric. Food Chem., 44, 2144-2148.
    • (1996) J. Agric. Food Chem. , vol.44 , pp. 2144-2148
    • Naczk, M.1    Oickle, D.2    Pink, D.3    Shahidi, F.4
  • 150
    • 0001199420 scopus 로고
    • Bitterness and astringency in wine
    • In R. Rousseff (Ed.),Amsterdam: Elsevier
    • Noble, A. (1990). Bitterness and astringency in wine. In R. Rousseff (Ed.), Bitterness in Foods and Beverages (pp. 145-158). Amsterdam: Elsevier.
    • (1990) Bitterness in Foods and Beverages , pp. 145-158
    • Noble, A.1
  • 151
    • 33645226935 scopus 로고    scopus 로고
    • Condensation products derived from flavan-3-Ol oak wood aldehydes reaction 1. structural investigation
    • Nonier, M. F., Pianet, I., Laguerre, M., Vivas, N., & Vivas de Gaulejac, N. (2006). Condensation products derived from flavan-3-ol oak wood aldehydes reaction. 1. Structural investigation. Anal. Chim. Acta, 563, 76-83.
    • (2006) Anal. Chim. Acta. , vol.563 , pp. 76-83
    • Nonier, M.F.1    Pianet, I.2    Laguerre, M.3    Vivas, N.4    Vivas De Gaulejac, N.5
  • 153
    • 0022041155 scopus 로고
    • Relationship of the structure of tannins to the binding activities with hemoglobin and methylene blue
    • Okuda, T., Mori K., & Hatano T. (1985). Relationshipofthestructureoftanninstothebindingactivitieswithhemoglobinandmet hyleneblue.Chem.Pharm.Bull.,33,1424-1433.
    • (1985) Chem.Pharm. Bull. , vol.33 , pp. 1424-1433
    • Okuda, T.1    Mori, K.2    Hatano, T.3
  • 155
    • 33645224219 scopus 로고    scopus 로고
    • Chromatic and structural features of blue anthocyanin-Derived pigments present in port wine
    • Oliveira, J., Santos-Buelga, C., Silva, A. M. S., de Freitas, V. A. P., & Mateus, N. (2006b). Chromatic and structural features of blue anthocyanin-derived pigments present in Port wine. Anal. Chim. Acta, 563, 2-9.
    • (2006) Anal. Chim. Acta. , vol.563 , pp. 2-9
    • Oliveira, J.1    Santos-Buelga, C.2    Silva, A.M.S.3    De Freitas, V.A.P.4    Mateus, N.5
  • 156
    • 0000359240 scopus 로고
    • Polyphenol interactions - Astringency and the loss of astringency in ripening fruit
    • Ozawa, T., Lilley, T. H., & Haslam, E. (1987). Polyphenol interactions - astringency and the loss of astringency in ripening fruit. Phytochemistry, 26, 2937-2942.
    • (1987) Phytochemistry , vol.26 , pp. 2937-2942
    • Ozawa, T.1    Lilley, T.H.2    Haslam, E.3
  • 157
    • 11244303574 scopus 로고    scopus 로고
    • Interaction of flavonoids with bovine serum albumin: A fluorescence quenching study
    • Papadopoulou, A., Green, R. J., & Frazier, R. A. (2005). Interaction of flavonoids with bovine serum albumin: A fluorescence quenching study. J. Agric. Food Chem., 53, 158-163.
    • (2005) J. Agric. Food Chem. , vol.53 , pp. 158-163
    • Papadopoulou, A.1    Green, R.J.2    Frazier, R.A.3
  • 158
    • 0033003465 scopus 로고    scopus 로고
    • Bitterness and astringency of flavan-3-Ol monomers, dimers and trimers
    • Peleg, H., Karine Gacon, K., Schlich, P., & Noble, A. C. (1999). Bitterness and astringency of flavan-3-ol monomers, dimers and trimers. J. Sci. Food Agric., 79, 1123-1128.
    • (1999) J. Sci. Food Agric. , vol.79 , pp. 1123-1128
    • Peleg, H.1    Karine Gacon, K.2    Schlich, P.3    Noble, A.C.4
  • 160
    • 0141563744 scopus 로고    scopus 로고
    • Reaction between malvidin-3-Glucoside and (+)-Catechin in model solutions containing different aldehydes
    • Pissarra, J., Mateus, N., Rivas-Gonzalo, J., Santos-Buelga, C., & de Freitas, V. A. P. (2003). Reaction between malvidin-3-glucoside and (+)-catechin in model solutions containing different aldehydes. J. Food Sci., 68, 476-481.
    • (2003) J. Food Sci. , vol.68 , pp. 476-481
    • Pissarra, J.1    Mateus, N.2    Rivas-Gonzalo, J.3    Santos-Buelga, C.4    De Freitas, V.A.P.5
  • 163
    • 32944457073 scopus 로고    scopus 로고
    • Poly(L-proline) interactions with flavan-3-Ols units: Influence of the molecular structure and the polyphenol/protein ratio
    • Poncet-Legrand, C., Edelmann, A., Putaux, J. L., Cartalade, D., Sarni-Manchado, P., & Vernhet, A. (2006). Poly(L-proline) interactions with flavan-3-ols units: Influence of the molecular structure and the polyphenol/protein ratio. Food Hydrocoll., 20, 687-697.
    • (2006) Food Hydrocoll. , vol.20 , pp. 687-697
    • Poncet-Legrand, C.1    Edelmann, A.2    Putaux, J.L.3    Cartalade, D.4    Sarni-Manchado, P.5    Vernhet, A.6
  • 165
  • 166
    • 0034193605 scopus 로고    scopus 로고
    • First confirmation in red wine of products resulting from direct anthocyanin-Tannin reactions
    • Remy, S., Fulcrand, H., Labarbe, B., Cheynier, V., & Moutounet, M. (2000). First confirmation in red wine of products resulting from direct anthocyanin-tannin 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
  • 167
    • 0037674904 scopus 로고    scopus 로고
    • Characterization of a colorless anthocyanin-Flavan-3-Ol dimer containing both carbon-Carbon and ether interflavanoid linkages by NMR and mass spectrometry
    • Remy-Tanneau, S., Le Guernevé, C., Meudec, E., & Cheynier, V. (2003). Characterization of a colorless anthocyanin-flavan-3-ol dimer containing both carbon-carbon and ether interflavanoid linkages by NMR and mass spectrometry. J. Agric. Food Chem., 51, 3592-3597.
    • (2003) J. Agric. Food Chem. , vol.51 , pp. 3592-3597
    • Remy-Tanneau, S.1    Le Guernevé, C.2    Meudec, E.3    Cheynier, V.4
  • 168
    • 34250719904 scopus 로고    scopus 로고
    • Formation of hydroxyphenykpyranoanthocyanins in Grenache wines: Precursor levels and evolution during aging
    • Rentzsch.M., Schwarz, M.,Winterhalter, P., & Hermosin, I., (2007). Formation of hydroxyphenykpyranoanthocyanins in Grenache wines: precursor levels and evolution during aging. J. Agric. Food Chem., 55, 4883-4888.
    • (2007) J. Agric. Food Chem. , vol.55 , pp. 4883-4888
    • Rentzsch, M.1    Schwarz, M.2    Winterhalter, P.3    Hermosin, I.4
  • 169
  • 170
    • 0036133246 scopus 로고    scopus 로고
    • Aggregation of grape seed tannins in model wine - Effect of wine polysaccharides
    • Riou, V., Vernhet, A., Doco, T., & Moutounet, M. (2002). Aggregation of grape seed tannins in model wine - effect of wine polysaccharides. Food Hydrocol., 16, 17-23.
    • (2002) Food Hydrocol , vol.16 , pp. 17-23
    • Riou, V.1    Vernhet, A.2    Doco, T.3    Moutounet, M.4
  • 171
    • 0000648611 scopus 로고
    • Detection of compounds formed through the reaction of malvidin 3-Monoglucoside and catechin in the presence of acetaldehyde
    • Rivas-Gonzalo, J. C., Bravo-Haro, S., & Santos-Buelga, C. (1995). Detection of compounds formed through the reaction of malvidin 3-monoglucoside and catechin in the presence of acetaldehyde. J. Agric. Food Chem., 43, 1444-1449.
    • (1995) J. Agric. Food Chem. , vol.43 , pp. 1444-1449
    • Rivas-Gonzalo, J.C.1    Bravo-Haro, S.2    Santos-Buelga, C.3
  • 172
  • 173
    • 7044235553 scopus 로고    scopus 로고
    • Structure determination and colour properties of a new directly linked flavanol-anthocyanin dimer
    • Salas, E., Le Guerneve, C., Fulcrand, H., Poncet-Legrand, C., & Cheynier, V. (2004b). Structure determination and colour properties of a new directly linked flavanol-anthocyanin dimer. Tetrahedron Lett., 45, 8725-8729.
    • (2004) Tetrahedron Lett , vol.45 , pp. 8725-8729
    • Salas, E.1    Le Guerneve, C.2    Fulcrand, H.3    Poncet-Legrand, C.4    Cheynier, V.5
  • 174
    • 20744438177 scopus 로고    scopus 로고
    • Characterization of pigments from different high speed countercurrent chromatography wine fractions
    • Salas, E., Dueñas, M., Schwarz, M.,Winterhalter, P., Cheynier, V., & Fulcrand, H. (2005). Characterization of pigments from different high speed countercurrent chromatography wine fractions. J. Agric. Food Chem., 53, 4536-4546.
    • (2005) J. Agric. Food Chem. , vol.53 , pp. 4536-4546
    • Salas, E.1    Dueñas, M.2    Schwarz, M.3    Winterhalter, P.4    Cheynier, V.5    Fulcrand, H.6
  • 175
    • 0034657286 scopus 로고    scopus 로고
    • Proanthocyanidins and tannin-Like compounds -Nature, occurrence, dietary intake and effects on nutrition and health
    • Santos-Buelga, C., & Scalbert, A. (2000). Proanthocyanidins and tannin-like compounds -nature, occurrence, dietary intake and effects on nutrition and health. J. Sci. Food Agric., 80, 1094-1117.
    • (2000) J. Sci. Food Agric. , vol.80 , pp. 1094-1117
    • Santos-Buelga, C.1    Scalbert, A.2
  • 176
    • 0036292955 scopus 로고    scopus 로고
    • Study of non-covalent complexation between catechin derivatives and peptides by electrospray ionization mass spectrometry
    • Sarni-Manchado, P., & Cheynier, V. (2002). Study of non-covalent complexation between catechin derivatives and peptides by electrospray ionization mass spectrometry. J. Mass Spectr., 37, 609-616.
    • (2002) J. Mass Spectr. , vol.37 , pp. 609-616
    • Sarni-Manchado, P.1    Cheynier, V.2
  • 177
    • 0030847218 scopus 로고    scopus 로고
    • Reaction of enzimatically generated quinones with malvidin-3-Glucoside
    • Sarni-Manchado, P., Cheynier, V., & Moutounet, M. (1997). Reaction of enzimatically generated quinones with malvidin-3-glucoside. Phytochemistry, 45, 1365.
    • (1997) Phytochemistry , vol.45 , pp. 1365
    • Sarni-Manchado, P.1    Cheynier, V.2    Moutounet, M.3
  • 178
    • 0038149346 scopus 로고    scopus 로고
    • Isolation and structure of Pinotin A, a new anthocyanin derivative from Pinotage wine
    • Schwarz, M., Jerz, G., & Winterhalter, P. (2003). Isolation and structure of Pinotin A, a new anthocyanin derivative from Pinotage wine. Vitis 42, 105-106.
    • (2003) Vitis , vol.42 , pp. 105-106
    • Schwarz, M.1    Jerz, G.2    Winterhalter, P.3
  • 179
    • 49249110521 scopus 로고    scopus 로고
    • Novel aged anthocyanins from Pinotage wines: Isolation, characterization, and pathway of formation
    • In A. L. Waterhouse & J. A. Kennedy (Eds.) Washington DC.
    • Schwarz, M., & Winterhalter, P. (2004). Novel aged anthocyanins from Pinotage wines: isolation, characterization, and pathway of formation. In A. L. Waterhouse & J. A. Kennedy (Eds.), Red wine color: revealing the mysteries (pp. 179-197). Washington DC.
    • (2004) Red Wine Color: Revealing the Mysteries , pp. 179-197
    • Schwarz, M.1    Winterhalter, P.2
  • 181
    • 0041316992 scopus 로고    scopus 로고
    • Three-dimensional structure and dynamics of wine tannin-saliva protein complexes. A multitechnique approach
    • Simon, C., Barathieu, K., Laguerre, M., Schmitter, J. M., Fouquet, E., Pianet, I., & Dufourc, E. J. (2003). Three-dimensional structure and dynamics of wine tannin-saliva protein complexes. A multitechnique approach. Biochemistry, 42, 10385-10395.
    • (2003) Biochemistry , vol.42 , pp. 10385-10395
    • Simon, C.1    Barathieu, K.2    Laguerre, M.3    Schmitter, J.M.4    Fouquet, E.5    Pianet, I.6    Dufourc, E.J.7
  • 182
    • 0001865515 scopus 로고
    • Wine flavor and phenolic substances
    • In C. O. Chichester (Ed.) Washington: American Chemical Society
    • Singleton, V. L., & Noble A. C. (1976). Wine flavor and phenolic substances. In C. O. Chichester (Ed.), Advance in Food Research, Suppl. 3 (pp. 47-70). Washington: American Chemical Society.
    • (1976) Advance in Food Research , Issue.SUPPL. 3. , pp. 47-70
    • Singleton, V.L.1    Noble, A.C.2
  • 183
    • 34548051331 scopus 로고    scopus 로고
    • Interaction of different polyphenols with bovine serum albumin (BSA) and human βamylase (HSA) by quenching fluorescence
    • Soares, S., Mateus, N., & de Freitas, V. A. P. (2007). Interaction of different polyphenols with bovine serum albumin (BSA) and human βamylase (HSA) by quenching fluorescence. J. Agric. Food Chem., 55, 6726-6735.
    • (2007) J. Agric. Food Chem , vol.55 , pp. 6726-6735
    • Soares, S.1    Mateus, N.2    De Freitas, V.A.P.3
  • 184
    • 0014024672 scopus 로고
    • Wine tannins - Isolation of condensed flavonoid pigments by gel-filtration
    • Somers, T. C. (1966). Wine tannins - isolation of condensed flavonoid pigments by gel-filtration. Nature, 209, 368-370.
    • (1966) Nature , vol.209 , pp. 368-370
    • Somers, T.C.1
  • 185
    • 0000727430 scopus 로고
    • The phenolic nature of wine pigments
    • Somers, T. C. (1971). The phenolic nature of wine pigments. Phytochemistry, 10, 2175-2186.
    • (1971) Phytochemistry , vol.10 , pp. 2175-2186
    • Somers, T.C.1
  • 186
    • 84985376660 scopus 로고
    • Grape pigment phenomena - Interpretation of major color losses during vinification
    • Somers, T. C., & Evans, M. E. (1979). Grape pigment phenomena - interpretation of major color losses during vinification. J. Sci. Food Agric., 30, 623-633.
    • (1979) J. Sci. Food Agric. , vol.30 , pp. 623-633
    • Somers, T.C.1    Evans, M.E.2
  • 188
    • 28444435581 scopus 로고    scopus 로고
    • Preliminary study of oaklins, a new class of brick-red catechin-pyrylium pigments resulting from the reaction between catechin and wood aldehydes
    • Sousa, C., Mateus, N., Perez-Alonso, J., Santos-Buelga, C., & de Freitas, V. A P. (2005). Preliminary study of oaklins, a new class of brick-red catechin-pyrylium pigments resulting from the reaction between catechin and wood aldehydes. J. Agric. Food Chem., 53, 9249-9256.
    • (2005) J. Agric. Food Chem. , vol.53 , pp. 9249-9256
    • Sousa, C.1    Mateus, N.2    Perez-Alonso, J.3    Santos-Buelga, C.4    De Freitas, V.A.P.5
  • 189
  • 190
    • 0031460314 scopus 로고    scopus 로고
    • Reduction of persimmon astringency by complex formation between pectin and tannins
    • Taira, S., Ono, M., & Matsumoto, N. (1997). Reduction of persimmon astringency by complex formation between pectin and tannins. Postharvest Biol. Technol., 12, 265-271.
    • (1997) Postharvest Biol. Technol. , vol.12 , pp. 265-271
    • Taira, S.1    Ono, M.2    Matsumoto, N.3
  • 191
    • 37049074232 scopus 로고
    • Chemical evidence for the deaastringency (insolubilization of tannins) of persimmon fruit
    • Tanaka, T., Takahashi, R., Houno, I., & Nonaka G.-I. (1994). Chemical evidence for the deaastringency (insolubilization of tannins) of persimmon fruit. J. Chem. Soc. Perkin Trans., 1, 3013-3022.
    • (1994) J. Chem. Soc. Perkin Trans. , vol.1 , pp. 3013-3022
    • Tanaka, T.1    Takahashi, R.2    Houno, I.3    Nonaka, G.-I.4
  • 192
    • 0001940873 scopus 로고
    • Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines
    • Timberlake, C. F., & 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
  • 194
    • 0002770470 scopus 로고    scopus 로고
    • Charge properties of some grape and wine polysaccharide and polyphenolic fractions
    • Vernhet, A., Pellerin, P., Prieur, C., Osmianski, J., & Moutounet, M. (1996). Charge properties of some grape and wine polysaccharide and polyphenolic fractions. Am. J. Enol. Vitic., 47, 25-30.
    • (1996) Am. J. Enol. Vitic. , vol.47 , pp. 25-30
    • Vernhet, A.1    Pellerin, P.2    Prieur, C.3    Osmianski, J.4    Moutounet, M.5
  • 196
    • 84888952660 scopus 로고    scopus 로고
    • Effect of tannin composition and wine carbohydrates on astringency and bitterness
    • In H. Meiselman (Ed.). Boston: Elsevier.
    • Vidal, S., Cheynier, V, Waters E, & Noble A. C. (2003b). Effect of tannin composition and wine carbohydrates on astringency and bitterness. In H. Meiselman (Ed.), 5th Pangborn Sensory Science Symposium. Boston: Elsevier.
    • (2003) 5th Pangborn Sensory Science Symposium
    • Vidal, S.1    Cheynier, V.2    Waters, E.3    Noble, A.C.4
  • 197
    • 2442459836 scopus 로고    scopus 로고
    • Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine
    • Vidal, S., Francis, L., Noble, A., Kwiatkowski, M., Cheynier, V., & Waters, E. (2004a). Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine. Anal. Chim. Acta, 513, 57-65.
    • (2004) Anal. Chim. Acta , vol.513 , pp. 57-65
    • Vidal, S.1    Francis, L.2    Noble, A.3    Kwiatkowski, M.4    Cheynier, V.5    Waters, E.6
  • 198
    • 8444225031 scopus 로고    scopus 로고
    • Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins
    • Vidal, S., Meudec, E., Cheynier, V., Skouroumounis, G., & Hayasaka, Y. (2004b). Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins. J. Agric. Food Chem., 52, 7144-7151.
    • (2004) J. Agric. Food Chem. , vol.52 , pp. 7144-7151
    • Vidal, S.1    Meudec, E.2    Cheynier, V.3    Skouroumounis, G.4    Hayasaka, Y.5
  • 202
    • 0345879350 scopus 로고    scopus 로고
    • Identification of procyanidin A2 in grape and wine of Vitis vinifera L. cv Merlot Noir and Carbernet-Sauvignon.
    • Vivas de Gaulejac, N., Vivas, N., Absalon, C., & Nonier,M. F. (2001). Identification of procyanidin A2 in grape and wine of Vitis vinifera L. cv Merlot Noir and Carbernet-Sauvignon. J. Int. Sci. Vigne Vin, 35, 51-56.
    • (2001) J. Int. Sci. Vigne Vin , vol.35 , pp. 51-56
    • Vivas De Gaulejac, N.1    Vivas, N.2    Absalon, C.3    Nonier, M.F.4
  • 203
    • 0000897029 scopus 로고
    • Production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging
    • Wildenradt, H. L., & Singleton V. L. (1974). Production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging. J. Agric. Food Chem., 25, 119-126.
    • (1974) J. Agric. Food Chem. , vol.25 , pp. 119-126
    • Wildenradt, H.L.1    Singleton, V.L.2
  • 204
    • 0034830747 scopus 로고    scopus 로고
    • The molecular interaction of human salivary histatins with polyphenolic compounds
    • Wroblewski, K., Muhandiram, R., Chakrabartty, A., & Bennick, A. (2001). The molecular interaction of human salivary histatins with polyphenolic compounds. Eur. J. Biochem., 268, 4384-4397.
    • (2001) Eur. J. Biochem. , vol.268 , pp. 4384-4397
    • Wroblewski, K.1    Muhandiram, R.2    Chakrabartty, A.3    Bennick, A.4
  • 205
    • 0029128370 scopus 로고
    • Identification of histatins as tannin-binding proteins in human saliva
    • Yan, Q. Y., & Bennick, A. (1995). Identification of histatins as tannin-binding proteins in human saliva. Biochem. J., 311, 341-347.
    • (1995) Biochem. J. , vol.311 , pp. 341-347
    • Yan, Q.Y.1    Bennick, A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.