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Items: 5

1.

Oxygen exposure during red wine fermentation modifies tannin reactivity with poly-l-proline.

Watrelot AA, Day MP, Schulkin A, Falconer RJ, Smith P, Waterhouse AL, Bindon KA.

Food Chem. 2019 Nov 1;297:124923. doi: 10.1016/j.foodchem.2019.05.197. Epub 2019 May 30.

PMID:
31253258
2.

Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetate.

Cordente AG, Solomon M, Schulkin A, Leigh Francis I, Barker A, Borneman AR, Curtin CD.

Appl Microbiol Biotechnol. 2018 Jul;102(14):5977-5988. doi: 10.1007/s00253-018-9054-x. Epub 2018 May 9.

PMID:
29744630
3.

Properties of wine polymeric pigments formed from anthocyanin and tannins differing in size distribution and subunit composition.

Bindon K, Kassara S, Hayasaka Y, Schulkin A, Smith P.

J Agric Food Chem. 2014 Nov 26;62(47):11582-93. doi: 10.1021/jf503922h. Epub 2014 Nov 17.

PMID:
25356846
4.

Addition of carrageenan at different stages of winemaking for white wine protein stabilization.

Marangon M, Stockdale VJ, Munro P, Trethewey T, Schulkin A, Holt HE, Smith PA.

J Agric Food Chem. 2013 Jul 3;61(26):6516-24. doi: 10.1021/jf401712d. Epub 2013 Jun 21.

PMID:
23756713
5.

Sensory properties of wine tannin fractions: implications for in-mouth sensory properties.

McRae JM, Schulkin A, Kassara S, Holt HE, Smith PA.

J Agric Food Chem. 2013 Jan 23;61(3):719-27. doi: 10.1021/jf304239n. Epub 2013 Jan 11.

PMID:
23289627

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