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Items: 2

1.

Impact of extended maceration and regulated deficit irrigation (RDI) in Cabernet Sauvignon wines: characterization of proanthocyanidin distribution, anthocyanin extraction, and chromatic properties.

Casassa LF, Larsen RC, Beaver CW, Mireles MS, Keller M, Riley WR, Smithyman R, Harbertson JF.

J Agric Food Chem. 2013 Jul 3;61(26):6446-57. doi: 10.1021/jf400733u. Epub 2013 Jun 21.

PMID:
23789791
2.

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

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