Compositional and sensory characterization of red wine polymers

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 9, 2013, Pages 2045-2061

  Wollmann, Nadine ^a   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

acetaldehyde; astringency; polymers; procyanidins; red wine; thiolysis

Indexed keywords

ADSORPTION CHROMATOGRAPHY; ASTRINGENCY; HIGH-MOLECULAR WEIGHT POLYMERS; MEAN DEGREE OF POLYMERIZATIONS; PROCYANIDINS; RED WINE; THIOLYSIS; THRESHOLD CONCENTRATIONS;

ACETALDEHYDE; ANTHOCYANINS; CHROMATOGRAPHY; ETHYLENE; ORGANIC ACIDS; ULTRAFILTRATION; WINE;

POLYMERS;

ACETALDEHYDE; CATECHIN; DRUG DERIVATIVE; EPICATECHIN GALLATE; POLYMER; PROANTHOCYANIDIN; THIOL DERIVATIVE;

ADULT; ARTICLE; CHEMISTRY; FEMALE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDROLYSIS; MALE; TANDEM MASS SPECTROMETRY; TASTE; WINE;

ACETALDEHYDE; ADULT; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FEMALE; HUMANS; HYDROLYSIS; MALE; POLYMERS; PROANTHOCYANIDINS; SULFHYDRYL COMPOUNDS; TANDEM MASS SPECTROMETRY; TASTE; WINE;

EID: 84874908194     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3052576     Document Type: Article

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