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Items: 1 to 20 of 96

1.

Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: application to red wine and inter-laboratory calibration transfer.

Dambergs RG, Mercurio MD, Kassara S, Cozzolino D, Smith PA.

Appl Spectrosc. 2012 Jun;66(6):656-64. doi: 10.1366/11-06516.

PMID:
22732536
2.

Robust Ultraviolet-Visible (UV-Vis) Partial Least-Squares (PLS) Models for Tannin Quantification in Red Wine.

Aleixandre-Tudo JL, Nieuwoudt H, Aleixandre JL, Du Toit WJ.

J Agric Food Chem. 2015 Jan 27. [Epub ahead of print]

PMID:
25591104
3.

Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations.

Mercurio MD, Dambergs RG, Cozzolino D, Herderich MJ, Smith PA.

J Agric Food Chem. 2010 Dec 8;58(23):12313-9. doi: 10.1021/jf103230b. Epub 2010 Nov 3.

PMID:
21047137
4.

Adams-Harbertson protein precipitation-based wine tannin method found invalid.

Brooks L, McCloskey L, McKesson D, Sylvan M.

J AOAC Int. 2008 Sep-Oct;91(5):1090-4.

PMID:
18980123
6.

Tannin quantification in red grapes and wine: comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency.

Mercurio MD, Smith PA.

J Agric Food Chem. 2008 Jul 23;56(14):5528-37. doi: 10.1021/jf8008266. Epub 2008 Jun 24.

PMID:
18572914
7.
8.
9.

Identification of spectral regions for the quantification of red wine tannins with fourier transform mid-infrared spectroscopy.

Jensen JS, Egebo M, Meyer AS.

J Agric Food Chem. 2008 May 28;56(10):3493-9. doi: 10.1021/jf703573f. Epub 2008 Apr 29.

PMID:
18442247
10.

Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry.

Fernandez K, Agosin E.

J Agric Food Chem. 2007 Sep 5;55(18):7294-300. Epub 2007 Aug 15.

PMID:
17696445
11.

Antioxidant capacities and phenolics levels of French wines from different varieties and vintages.

Landrault N, Poucheret P, Ravel P, Gasc F, Cros G, Teissedre PL.

J Agric Food Chem. 2001 Jul;49(7):3341-8.

PMID:
11453773
12.

Chemometrics and visible-near infrared spectroscopic monitoring of red wine fermentation in a pilot scale.

Cozzolino D, Parker M, Dambergs RG, Herderich M, Gishen M.

Biotechnol Bioeng. 2006 Dec 20;95(6):1101-7.

PMID:
16817241
13.

Quantification of several 4-alkyl substituted gamma-lactones in Australian wines.

Cooke RC, Capone DL, van Leeuwen KA, Elsey GM, Sefton MA.

J Agric Food Chem. 2009 Jan 28;57(2):348-52. doi: 10.1021/jf8026974.

PMID:
19154158
14.

Relationship between wine scores and visible-near-infrared spectra of Australian red wines.

Cozzolino D, Cowey G, Lattey KA, Godden P, Cynkar WU, Dambergs RG, Janik L, Gishen M.

Anal Bioanal Chem. 2008 Jun;391(3):975-81. doi: 10.1007/s00216-008-2071-3. Epub 2008 Apr 4.

PMID:
18389223
15.

Varietal discrimination of Australian wines by means of mid-infrared spectroscopy and multivariate analysis.

Bevin CJ, Dambergs RG, Fergusson AJ, Cozzolino D.

Anal Chim Acta. 2008 Jul 21;621(1):19-23. doi: 10.1016/j.aca.2007.10.042. Epub 2007 Nov 4.

PMID:
18573365
16.

Discrimination between Shiraz wines from different Australian regions: the role of spectroscopy and chemometrics.

Riovanto R, Cynkar WU, Berzaghi P, Cozzolino D.

J Agric Food Chem. 2011 Sep 28;59(18):10356-60. doi: 10.1021/jf202578f. Epub 2011 Aug 24.

PMID:
21842866
17.

Quantification of phenolic compounds during red winemaking using FT-MIR spectroscopy and PLS-regression.

Fragoso S, AceƱa L, Guasch J, Mestres M, Busto O.

J Agric Food Chem. 2011 Oct 26;59(20):10795-802. doi: 10.1021/jf201973e. Epub 2011 Sep 29.

PMID:
21905733
19.

Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age.

Chira K, Pacella N, Jourdes M, Teissedre PL.

Food Chem. 2011 Jun 15;126(4):1971-7. doi: 10.1016/j.foodchem.2010.12.056. Epub 2010 Dec 15.

PMID:
25213985
20.

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