相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Correlation between Skin Cell Wall Composition and Polyphenol Extractability of Pinot noir and Cabernet Sauvignon Grapes
Cristina Medina-Plaza et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2021)
The Value of Soil Knowledge in Understanding Wine Terroir
Robert E. White
FRONTIERS IN ENVIRONMENTAL SCIENCE (2020)
Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels
Gonzalo Garrido-Banuelos et al.
FOOD CHEMISTRY (2019)
A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation
Konrad V. Miller et al.
MOLECULES (2019)
Grape Berry Flavonoid Responses to High Bunch Temperatures Post Veraison: Effect of Intensity and Duration of Exposure
Julia C. Gouot et al.
MOLECULES (2019)
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)
Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot noir and Zinfandel wines from the Central Coast of California (USA)
L. Federico Casassa et al.
FOOD CHEMISTRY (2019)
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)
Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations
Larry Lerno et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Dissecting the polysaccharide-rich grape cell wall changes during winemaking using combined high-throughput and fractionation methods
Yu Gao et al.
CARBOHYDRATE POLYMERS (2015)
Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques
Rafael Apolinar-Valiente et al.
FOOD CHEMISTRY (2015)
The composition of cell walls from grape marcs is affected by grape origin and enological technique
Rafael Apolinar-Valiente et al.
FOOD CHEMISTRY (2015)
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)
Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree
Jose Miguel Hernandez-Hierro et al.
FOOD CHEMISTRY (2014)
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines
Antonio Coletta et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Berry Phenolics of Grapevine under Challenging Environments
Antonio Teixeira et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2013)
Diurnal Temperature Range Compression Hastens Berry Development and Modifies Flavonoid Partitioning in Grapes
Seth D. Cohen et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2012)
Anthocyanin profile in berry skins and fermenting must/wine, as affected by grape ripeness level of Vitis vinifera cv. Shiraz/R99
Silvia Guidoni et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Mechanisms of Plant Defense against Insect Herbivores
Abdul Rashid War et al.
PLANT SIGNALING & BEHAVIOR (2012)
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)
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)
Assessing the impact of temperature on grape phenolic metabolism
Seth D. Cohen et al.
ANALYTICA CHIMICA ACTA (2008)
Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars
Susana Rio Segade et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)
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)
Cell wall modifications during fruit ripening: when a fruit is not the fruit
Luis F. Goulao et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
Polysaccharide profile and content during the vinification and aging of Tempranillo red wines
Zenaida Guadalupe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
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)
Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah
IH Gutierrez et al.
FOOD CHEMISTRY (2005)
Translating terroir: the global challenge of French AOC labeling
E Barham
JOURNAL OF RURAL STUDIES (2003)
Involvement of pectin methyl-esterase during the ripening of grape berries: partial cDNA isolation, transcript expression and changes in the degree of methyl-esterification of cell wall pectins
L Barnavon et al.
PHYTOCHEMISTRY (2001)