(Q56864420)

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Effect of oxygenation on polyphenol changes occurring in the course of wine-making

article by Vessela Atanasova et al published April 2002 in Analytica Chimica Acta

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Effect of oxygenation on polyphenol changes occurring in the course of wine-making (English)

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2

Hélène Fulcrand

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author name string

Vessela Atanasova

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1

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Véronique Cheynier

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3

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Michel Moutounet

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4

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publication date

April 2002

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Analytica Chimica Acta

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458

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1

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page(s)

15-27

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Color and phenolic compounds of a young red wine. Influence of wine-making techniques, storage temperature, and length of storage time

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https://api.crossref.org/works/10.1016%2FS0003-2670%2801%2901617-8

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7 January 2021

First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions.

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https://api.crossref.org/works/10.1016%2FS0003-2670%2801%2901617-8

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7 January 2021

A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

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https://api.crossref.org/works/10.1016%2FS0003-2670%2801%2901617-8

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7 January 2021

Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

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7 January 2021

Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions

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7 January 2021

Micro method for the identification of proanthocyanidin using thiolysis monitored by high-performance liquid chromatography

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7 January 2021

Oligomeric and polymeric procyanidins from grape seeds

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https://api.crossref.org/works/10.1016%2FS0003-2670%2801%2901617-8

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7 January 2021

Polymeric proanthocyanidins from grape skins

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7 January 2021

Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system

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7 January 2021

Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin

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7 January 2021

Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage

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https://api.crossref.org/works/10.1016%2FS0003-2670%2801%2901617-8

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7 January 2021

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10.1016/S0003-2670(01)01617-8

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(Q56864420)

Effect of oxygenation on polyphenol changes occurring in the course of wine-making

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