4.7 Review

Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking

Related references

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

Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review

Gonzalo Garrido-Banuelos et al.

Summary: Research indicates a close relationship between phenolics and polysaccharides in grapes, playing a crucial role in winemaking. The ripeness and variety of grapes affect the extractability of these compounds. The interactions between these compounds directly impact the color, stability, and sensory properties of the wines.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Article Food Science & Technology

Using high-power ultrasounds in red winemaking: Effect of operating conditions on wine physico-chemical and chromatic characteristics

Paula Perez-Porras et al.

Summary: This study demonstrates that high-power ultrasounds can modify the physical characteristics of grape skin, facilitate phenolic extraction, and enhance wine chromatic features, while only producing slight differences in the physico-chemical characteristics of the finished wines. Different ultrasound frequencies lead to variations in the phenolic composition of wines, with higher tannin extraction at 20 kHz and favored anthocyanin extraction at 28 kHz, ultimately reducing maceration time by over 50%.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

The polysaccharides of winemaking: From grape to wine

Hayden R. Jones-Moore et al.

Summary: This review summarizes the prevalence of polysaccharides in wine and discusses how the transformation from grape to wine affects their profile. It highlights the chemical complexity of the wine matrix and the factors influencing the profile and abundance of polysaccharides, which can aid winemakers in decision-making.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Chemistry, Applied

Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition

Leticia Martinez Lapuente et al.

Summary: This study found that high-power ultrasound treatment has a significant impact on wine monosaccharides and grape polysaccharides, particularly at 28 kHz, where it can increase the content of rhamnogalacturonans type II and polysaccharides rich in arabinose and galactose. Additionally, ultrasound treatment did not significantly affect the MP content in wines.

FOOD CHEMISTRY (2021)

Article Agriculture, Multidisciplinary

Effects of the Temperature and Ethanol on the Kinetics of Proanthocyanidin Adsorption in Model Wine Systems

J. W. Beaver et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Article Agriculture, Multidisciplinary

Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

Elsa Brandao et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Article Biotechnology & Applied Microbiology

Cell Wall-Anthocyanin Interactions during Red Wine Fermentation-Like Conditions

Cristina Medina-Plaza et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2020)

Article Chemistry, Applied

Blueberry pectin and increased anthocyanins stability under in vitro digestion

Jeewon Koh et al.

FOOD CHEMISTRY (2020)

Article Food Science & Technology

The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix

Andrea Osete-Alcaraz et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Biochemistry & Molecular Biology

The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines

Andrea Osete-Alcaraz et al.

BIOMOLECULES (2020)

Article Chemistry, Applied

Impact of grape pectic polysaccharides on anthocyanins thermostability

Ana Fernandes et al.

CARBOHYDRATE POLYMERS (2020)

Article Biotechnology & Applied Microbiology

Impact ofHanseniaspora Vineaein Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine

Juan Manuel Del Fresno et al.

FERMENTATION-BASEL (2020)

Review Food Science & Technology

Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review

Si-Yu Li et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Article Food Science & Technology

Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content

Maria Dolores Jimenez-Martinez et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)

Article Agriculture, Multidisciplinary

Interactions of Anthocyanins with Pectin and Pectin Fragments in Model Solutions

Lena Rebecca Larsen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Biochemistry & Molecular Biology

Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions

Cristina Medina-Plaza et al.

MOLECULES (2019)

Article Biotechnology & Applied Microbiology

Elimination of Suspended Cell Wall Material in Musts Improves the Phenolic Content and Color of Red Wines

Andrea Osete-Alcaraz et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2019)

Review Food Science & Technology

Grape and wine polymeric polyphenols: Their importance in enology

Lingxi Li et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Article Agriculture, Multidisciplinary

Effect of Cluster Thinning Vitis vinifera cv. Pinot Noir on Wine Volatile and Phenolic Composition

Tanya E. Rutan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Review Food Science & Technology

Oak wine barrel as an active vessel: A critical review of past and current knowledge

Maria del Alamo-Sanza et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Review Food Science & Technology

Sensorial properties of red wine polyphenols: Astringency and bitterness

Susana Soares et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Article Food Science & Technology

Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination

Rafael Apolinar-Valiente et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)

Article Food Science & Technology

Fining of Red Wines with Pomace Cell Wall Material: Effect on Wine Phenolic Composition

M. D. Jimenez-Martinez et al.

FOOD AND BIOPROCESS TECHNOLOGY (2017)

Article Food Science & Technology

Application of high-power ultrasounds during red wine vinification

Ana Belen Bautista-Ortin et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Article Agriculture, Multidisciplinary

Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine

Sijing Li et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Food Science & Technology

Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion

Catherine M. G. C. Renard et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Chemistry, Applied

The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach

Elsa Brandao et al.

CARBOHYDRATE POLYMERS (2017)

Article Biochemistry & Molecular Biology

Mesoscopic structure of pectin in solution

K. Alba et al.

BIOPOLYMERS (2017)

Article Food Science & Technology

Towards a model of grape tannin extraction under wine-like conditions: the role of suspended mesocarp material and anthocyanin concentration

K. A. Bindon et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2017)

Article Chemistry, Applied

Impact of a pectic polysaccharide on oenin copigmentation mechanism

Ana Fernandes et al.

FOOD CHEMISTRY (2016)

Article Chemistry, Applied

Role of cell wall deconstructing enzymes in the proanthocyanidin-cell wall adsorption-desorption phenomena

Liliana del Rocis Castro-Lopez et al.

FOOD CHEMISTRY (2016)

Article Chemistry, Applied

Anthocyanins influence tannin-cell wall interactions

Ana Belen Bautista-Ortin et al.

FOOD CHEMISTRY (2016)

Article Chemistry, Applied

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

Z. Lin et al.

FOOD CHEMISTRY (2016)

Article Agriculture, Multidisciplinary

Retention of Proanthocyanidin in Wine-like Solution Is Conferred by a Dynamic Interaction between Soluble and Insoluble Grape Cell Wall Components

Keren A. Bindon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Engineering, Environmental

Integrated approach to winery waste: waste generation and data consolidation

Margarida Oliveira et al.

FRONTIERS OF ENVIRONMENTAL SCIENCE & ENGINEERING (2016)

Article Food Science & Technology

Anthocyanin extractability assesment of grape skins by texture analysis

Luca Rolle et al.

OENO One (2016)

Article Biochemistry & Molecular Biology

Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes

Ana Belen Bautista-Ortin et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2016)

Article Biotechnology & Applied Microbiology

Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines

Mariona Gil et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)

Article Food Science & Technology

Influence of Ultrasound on Fresh-Cut Mango Quality Through Evaluation of Enzymatic and Oxidative Metabolism

Jessika Goncalves Santos et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Chemistry, Applied

Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques

Rafael Apolinar-Valiente et al.

FOOD CHEMISTRY (2015)

Article Chemistry, Applied

The composition of cell walls from grape marcs is affected by grape origin and enological technique

Rafael Apolinar-Valiente et al.

FOOD CHEMISTRY (2015)

Article Agriculture, Multidisciplinary

Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls by Purified Enzymes

Anscha J. J. Zietsman et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Agriculture, Multidisciplinary

Following the Compositional Changes of Fresh Grape Skin Cell Walls during the Fermentation Process in the Presence and Absence of Maceration Enzymes

Anscha J. J. Zietsman et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Agriculture, Multidisciplinary

Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages

Natalia Quijada-Morin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Review Food Science & Technology

Wine Aroma Compounds in Grapes: A Critical Review

Carmen Gonzalez-Barreiro et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

Article Food Science & Technology

Reactivity of pure and commercial grape skin tannins with cell wall material

Ana Belen Bautista-Ortin et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)

Review Biotechnology & Applied Microbiology

Pectin-modifying enzymes and pectin-derived materials: applications and impacts

Estelle Bonnin et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)

Article Food Science & Technology

Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines

R. Apolinar-Valiente et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2014)

Article Chemistry, Applied

Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls

Yolanda Ruiz-Garcia et al.

CARBOHYDRATE POLYMERS (2014)

Article Chemistry, Applied

Neutral sugar side chains of pectins limit interactions with procyanidins

Aude A. Watrelot et al.

CARBOHYDRATE POLYMERS (2014)

Article Food Science & Technology

Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines

Cristele Delsart et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Article Agriculture, Multidisciplinary

Factors Affecting Skin Tannin Extractability in Ripening Grapes

Keren A. Bindon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Chemistry, Multidisciplinary

Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin

Ana Fernandes et al.

LANGMUIR (2014)

Article Biochemistry & Molecular Biology

Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length

Aude A. Watrelot et al.

BIOMACROMOLECULES (2013)

Article Food Science & Technology

Study of the ultrasound effects on yeast lees lysis in winemaking

Valentina Cacciola et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)

Article Food Science & Technology

Effect of Wine Maceration Enzymes on the Extraction of Grape Seed Proanthocyanidins

Ana Belen Bautista-Ortin et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Article Agricultural Engineering

Compositions and chemical variability of grape pomaces from French vineyard

Pierangelo Rondeau et al.

INDUSTRIAL CROPS AND PRODUCTS (2013)

Article Agriculture, Multidisciplinary

Application of Insoluble Fibers in the Fining of Wine Phenolics

Raul F. Guerrero et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Agriculture, Multidisciplinary

Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques

Rafael Apolinar-Valiente et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Review Food Science & Technology

Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research

Juan Francisco Garcia-Martin et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)

Article Biotechnology & Applied Microbiology

Enhanced Extraction of Phenolic Compounds from Merlot Grapes by Pulsed Electric Field Treatment

Cristele Delsart et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2012)

Article Chemistry, Organic

Anthocyanin Copigmentation - Evaluation, Mechanisms and Implications for the Colour of Red Wines

Maite T. Escribano-Bailon et al.

CURRENT ORGANIC CHEMISTRY (2012)

Article Chemistry, Organic

Protein/Polyphenol Interactions: Past and Present Contributions. Mechanisms of Astringency Perception

Victor de Freitas et al.

CURRENT ORGANIC CHEMISTRY (2012)

Article Chemistry, Applied

Binding of polyphenols to plant cell wall analogues - Part 1: Anthocyanins

A. Padayachee et al.

FOOD CHEMISTRY (2012)

Article Food Science & Technology

INFLUENCE OF WINE-GRAPE SKIN HARDNESS ON THE KINETICS OF ANTHOCYANIN EXTRACTION

Luca Rolle et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2012)

Article Agriculture, Multidisciplinary

Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins

Susana Soares et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Impact of Processing on the Noncovalent Interactions between Procyanidin and Apple Cell Wall

Carine Le Bourvellec et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Tissue-Specific and Developmental Modifications of Grape Cell Walls Influence the Adsorption of Proanthocyanidins

Keren A. Bindon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Food Science & Technology

Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

Ruben Del Barrio-Galan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

Article Food Science & Technology

Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability index

Susana Rio Segade et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)

Article Agriculture, Multidisciplinary

The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

Naiara Busse-Valverde et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Agriculture, Multidisciplinary

Ripening-Induced Changes in Grape Skin Proanthocyanidins Modify Their Interaction with Cell Walls

Keren A. Bindon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Review Food Science & Technology

Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine

R. L. Hanlin et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2010)

Article Biochemistry & Molecular Biology

Tannin Oxidation: Intra- versus Intermolecular Reactions

Celine Poncet-Legrand et al.

BIOMACROMOLECULES (2010)

Article Food Science & Technology

Microscopic visualization of Pulsed Electric Field induced changes on plant cellular level

A. Janositz et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)

Article Agriculture, Multidisciplinary

Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 2. Implications for Vinification

Keren A. Bindon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 1. Effect on Proanthocyanidin Composition and Molecular Mass

Keren A. Bindon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Thermodynamics of Grape and Wine Tannin Interaction with Polyproline: Impiications for Red Wine Astringency

Jacqui M. McRae et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Food Science & Technology

Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems

M. R. Gonzalez-Centeno et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Review Biochemistry & Molecular Biology

The structure, function, and biosynthesis of plant cell wall pectic polysaccharides

Kerry Hosmer Caffall et al.

CARBOHYDRATE RESEARCH (2009)

Article Agriculture, Multidisciplinary

Mechanistic Approach by Which Polysaccharides Inhibit α-Amylase/Procyanidin Aggregation

Susana I. Soares et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Changes in Polysaccharide and Protein Composition of Cell Walls in Grape Berry Skin (Cv. Shiraz) during Ripening and Over-Ripening

Anysia Vicens et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Chemistry, Multidisciplinary

Pectin, a versatile polysaccharide present in plant cell walls

Alphons G. J. Voragen et al.

STRUCTURAL CHEMISTRY (2009)

Article Biochemistry & Molecular Biology

The temperature effect during pulse application on cell membrane fluidity and permeabilization

M. Kanduser et al.

BIOELECTROCHEMISTRY (2008)

Review Plant Sciences

Pectin structure and biosynthesis

Debra Mohnen

CURRENT OPINION IN PLANT BIOLOGY (2008)

Article Chemistry, Applied

Influence of chemical composition of polysaccharides on aroma retention

Celine Jouquand et al.

FOOD HYDROCOLLOIDS (2008)

Article Food Science & Technology

Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes

Inmaculada Romero-Cascales et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)

Article Chemistry, Applied

Phenolic ripeness assessment of grape skin by texture analysis

Susana Rio Segade et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)

Article Agriculture, Multidisciplinary

Changes in skin cell wall composition during the maturation of four premium wine grape varieties

Ana Ortega-Regules et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)

Article Food Science & Technology

Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.):: technological implications

Ana Ortega-Regules et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Agriculture, Multidisciplinary

Polysaccharide profile and content during the vinification and aging of Tempranillo red wines

Zenaida Guadalupe et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Applied

The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics

A. B. Bautista-Ortin et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)

Article Chemistry, Multidisciplinary

Colloidal dispersions of tannins in water-ethanol solutions

Drazen Zanchi et al.

LANGMUIR (2007)

Article Agriculture, Multidisciplinary

Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition

Thierry Doco et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Maceration enzymes and mannoproteins:: A possible strategy to increase colloidal stability and color extraction in red wines

Zenaida Guadalupe et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines

Noelia Castillo-Munoz et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Composition and cellular localization of tannins in Cabernet Sauvignon skins during growth

Severine Gagne et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins

Elisabete Carvalho et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Influence of different phenolic copigments on the color of malvidin 3-glucoside

Manuela Gomez-Miguez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Effect of flash release treatment on phenolic extraction and wine composition

Cecile Morel-Salmi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Review Chemistry, Physical

Partial aqueous solubility of low-galactose-content galactomannans - What is the quantitative basis?

Michael A. Pollard et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2006)

Article Food Science & Technology

Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

Manuel Pinelo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

Review Plant Sciences

Cell wall disassembly in ripening fruit

DA Brummell

FUNCTIONAL PLANT BIOLOGY (2006)

Article Biochemistry & Molecular Biology

Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides

C Le Bourvellec et al.

BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2005)

Review Food Science & Technology

Updated knowledge about the presence of phenolic compounds in wine

M Monagas et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)

Article Biochemistry & Molecular Biology

Molecular model for astringency produced by polyphenol/protein interactions

E Jöbstl et al.

BIOMACROMOLECULES (2004)

Article Food Science & Technology

Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

S Vidal et al.

FOOD QUALITY AND PREFERENCE (2004)

Article Biochemistry & Molecular Biology

Non-covalent interaction between procyanidins and apple cell wall material Part I. Effect of some environmental parameters

C Le Bourvellec et al.

BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2004)

Article Chemistry, Applied

Release of limonene from polysaccharide matrices: viscosity and synergy effect

S Secouard et al.

FOOD CHEMISTRY (2003)

Article Chemistry, Applied

Study of carbohydrate influence on protein-tannin aggregation by nephelometry

V de Freitas et al.

FOOD CHEMISTRY (2003)

Article Biochemical Research Methods

Analysis of proanthocyanidins by high-performance gel permeation chromatography

JA Kennedy et al.

JOURNAL OF CHROMATOGRAPHY A (2003)

Article Agriculture, Multidisciplinary

The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

S Vidal et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)

Article Chemistry, Applied

The polysaccharides of red wine: total fractionation and characterization

S Vidal et al.

CARBOHYDRATE POLYMERS (2003)

Article Agriculture, Multidisciplinary

Model studies of ferulate-coniferyl alcohol cross-product formation in primary maize walls: Implications for lignification in grasses

JH Grabber et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Biochemistry & Molecular Biology

Mode of action of pectin lyase A of Aspergillus niger on differently C6-substituted oligogalacturonides.

GJWM van Alebeek et al.

JOURNAL OF BIOLOGICAL CHEMISTRY (2002)

Article Chemistry, Applied

Aggregation of grape seed tannins in model wine - effect of wine polysaccharides

V Riou et al.

FOOD HYDROCOLLOIDS (2002)

Article Agriculture, Multidisciplinary

Composition of grape skin proanthocyanidins at different stages of berry development

JA Kennedy et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Biochemistry & Molecular Biology

Interactions between apple cell walls and native apple polyphenols: quantification and some consequences

CMGC Renard et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2001)

Article Biochemical Research Methods

In vivo measurement of flavour release from mixed phase gels

AJ Taylor et al.

BIOMOLECULAR ENGINEERING (2001)

Article Biochemistry & Molecular Biology

Changes in grape seed polyphenols during fruit ripening

JA Kennedy et al.

PHYTOCHEMISTRY (2000)