4.4 Article

Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

Roland Harrison

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine

Shuxun Liu et al.

JOURNAL OF THE INSTITUTE OF BREWING (2018)

Article Food Science & Technology

Processing and storage of apricots: effect on physicochemical and antioxidant properties

Sajad Mohd Wani et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Review Chemistry, Multidisciplinary

Stabilizing and Modulating Color by Copigmentation: Insights from Review Theory and Experiment

Patrick Trouillas et al.

CHEMICAL REVIEWS (2016)

Article Chemistry, Applied

Bog bilberry phenolics, antioxidant capacity and nutrient profile

Nesrin Colak et al.

FOOD CHEMISTRY (2016)

Article Food Science & Technology

Influence of copigmentation and phenolic composition on wine color

J. Heras-Roger et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Food Science & Technology

INVESTIGATING THE EFFECT OF AGING ON THE PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND ANTHOCYANINS IN TURKISH WINES

Pinar Peri et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Article Food Science & Technology

Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols

A. I. Pardo-Garcia et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Agriculture, Multidisciplinary

Impact of Adding White Pomace to Red Grapes on the Phenolic Composition and Color Stability of Syrah Wines from a Warm Climate

Belen Gordillo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Agriculture, Multidisciplinary

Yeast Effects on Pinot noir Wine Phenolics, Color, and Tannin Composition

Anna L. Carew et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Agriculture, Multidisciplinary

Structural Features of Copigmentation of Oenin with Different Polyphenol Copigments

Natercia Teixeira et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Food Science & Technology

New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines

Santiago Benito et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)

Article Food Science & Technology

Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

Inmaculada Alvarez et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)

Article Food Science & Technology

Characterization of phenolics in Lacrima di Morro d'Alba wine and role on its sensory attributes

Emanuele Boselli et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Food Science & Technology

Colour implications of self-association processes of wine anthocyanins

Susana Gonzalez-Manzano et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Food Science & Technology

Time course of the colour of young red wines from Vitis vinifera L. during ageing in bottle

Maria Monagas et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)

Article Agriculture, Multidisciplinary

Anthocyanin color behavior and stability during storage: Effect of intermolecular copigmentation

MJ Eiro et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)