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Items: 2

1.

Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments.

Harbertson JF, Yuan C, Mireles MS, Hanlin RL, Downey MO.

Food Chem. 2013 May 1;138(1):556-63. doi: 10.1016/j.foodchem.2012.10.141. Epub 2012 Nov 12.

PMID:
23265524
2.

Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera).

Hanlin RL, Kelm MA, Wilkinson KL, Downey MO.

J Agric Food Chem. 2011 Dec 28;59(24):13265-76. doi: 10.1021/jf203466u. Epub 2011 Nov 29.

PMID:
22085086

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