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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.
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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.
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