Interaction between grape-derived proanthocyanidins and cell wall material. 2. implications for vinification

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 19, 2010, Pages 10736-10746

  Bindon, Keren A ^a   Smith, Paul A ^a   Holt, Helen ^a   Kennedy, James A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Flesh; Gel permeation chromatography; Grape; Marc; Molecular mass; Phloroglucinolysis; Polysaccharide; Proanthocyanidin; Skin; Tannin; Wine

Indexed keywords

FLESH; GRAPE; MARC; PHLOROGLUCINOLYSIS; PROANTHOCYANIDINS; TANNIN;

CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; FERMENTATION; GELS; MOLECULAR MASS; SEED; WINE;

FRUITS;

PROANTHOCYANIDIN;

ARTICLE; CELL WALL; CHEMISTRY; FERMENTATION; FRUIT; GRAPE; ISOLATION AND PURIFICATION; METABOLISM; MOLECULAR WEIGHT; PLANT SEED; STRUCTURE ACTIVITY RELATION; WINE;

CELL WALL; FERMENTATION; FRUIT; MOLECULAR WEIGHT; PROANTHOCYANIDINS; SEEDS; STRUCTURE-ACTIVITY RELATIONSHIP; VITIS; WINE;

VITACEAE;

EID: 78049278470     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1022274     Document Type: Article

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