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Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
inferredcites →https://doi.org/10.1002/0471142913.fai0104s06openalex-snapshot
Proanthocyanidins: Extraction, Purification, and Determination of Subunit Composition by HPLC
inferredcites →https://doi.org/10.1002/jsfa.1394openalex-snapshot
The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium
inferredcites →https://doi.org/10.1002/jsfa.2740530307openalex-snapshot
Astringency and bitterness of selected phenolics in wine
inferredcites →https://doi.org/10.1007/s00216-010-3997-9openalex-snapshot
Ability of a salivary intrinsically unstructured protein to bind different tannin targets revealed by mass spectrometry
inferredcites →https://doi.org/10.1007/s00217-007-0650-8openalex-snapshot
Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine
inferredcites →https://doi.org/10.1007/s10311-006-0068-8openalex-snapshot
Significance of flavonoids in plant resistance: a review
inferredcites →https://doi.org/10.1016/0031-9422(96)00301-9openalex-snapshot
Polymeric proanthocyanidins from grape skins
inferredcites →https://doi.org/10.1016/j.aca.2003.10.019openalex-snapshot
Extraction of flavan-3-ols from grape seed and skin into wine using simulated maceration
inferredcites →https://doi.org/10.1016/j.aca.2003.10.076openalex-snapshot
Separation of pyranoanthocyanins from red wine by column chromatography
inferredcites →https://doi.org/10.1016/j.foodchem.2007.08.041openalex-snapshot
Effect of early seed removal during fermentation on proanthocyanidin extraction in red wine: A commercial production example
inferredcites →https://doi.org/10.1016/j.foodchem.2008.10.002openalex-snapshot
Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
inferredcites →https://doi.org/10.1016/j.foodchem.2010.06.093openalex-snapshot
Influence of the heterogeneity of grape phenolic maturity on wine composition and quality
inferredcites →https://doi.org/10.1016/j.foodchem.2010.12.056openalex-snapshot
Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age
inferredcites →https://doi.org/10.1016/j.talanta.2011.07.039openalex-snapshot
Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines
inferredcites →https://doi.org/10.1016/s0031-9422(00)89817-9openalex-snapshot
Oligomeric and polymeric procyanidins from grape seeds
inferredcites →https://doi.org/10.1016/s0031-9422(96)00480-3openalex-snapshot
Characterization of highly polymerized procyanidins in cider apple (Malus sylvestris var. kermerrien) skin and pulp
inferredcites →https://doi.org/10.1021/bi034354popenalex-snapshot
Three-Dimensional Structure and Dynamics of Wine Tannin−Saliva Protein Complexes. A Multitechnique Approach
inferredcites →https://doi.org/10.1021/bi9700328openalex-snapshot
Multiple Interactions between Polyphenols and a Salivary Proline-Rich Protein Repeat Result in Complexation and Precipitation
inferredcites →https://doi.org/10.1021/bm0345110openalex-snapshot
Molecular Model for Astringency Produced by Polyphenol/Protein Interactions
inferredcites →https://doi.org/10.1021/jf000981zopenalex-snapshot
Structural Features of Procyanidin Interactions with Salivary Proteins
inferredcites →https://doi.org/10.1021/jf001030oopenalex-snapshot
Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess Phloroglucinol
inferredcites →https://doi.org/10.1021/jf030325+openalex-snapshot
Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes fromVitis viniferaL. Cv. Graciano, Tempranillo, and Cabernet Sauvignon
inferredcites →https://doi.org/10.1021/jf035457hopenalex-snapshot
Chemical and Sensory Characterization of DOC Red Wines from Marche (Italy) Related to Vintage and Grape Cultivars
inferredcites →https://doi.org/10.1021/jf060467eopenalex-snapshot
Characterization of the Mean Degree of Polymerization of Proanthocyanidins in Red Wines Using Liquid Chromatography−Mass Spectrometry (LC-MS)
inferredcites →https://doi.org/10.1021/jf063232bopenalex-snapshot
Characterization ofVitis viniferaL. Cv. Carménère Grape and Wine Proanthocyanidins
inferredcites →https://doi.org/10.1021/jf0633950openalex-snapshot
Statistical Correlations between the In-Mouth Textural Characteristics and the Chemical Composition of Shiraz Wines
inferredcites →https://doi.org/10.1021/jf102265copenalex-snapshot
Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines
inferredcites →https://doi.org/10.1021/jf1030967openalex-snapshot
Thermodynamics of Grape and Wine Tannin Interaction with Polyproline: Implications for Red Wine Astringency
inferredcites →https://doi.org/10.1021/jf104975dopenalex-snapshot
Reactivity of Human Salivary Proteins Families Toward Food Polyphenols
inferredcites →https://doi.org/10.1021/jf9607573openalex-snapshot
Method for Estimation of Proanthocyanidins Based on Their Acid Depolymerization in the Presence of Nucleophiles
inferredcites →https://doi.org/10.1096/fj.10-158741openalex-snapshot
NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects
inferredcites →https://doi.org/10.1111/j.1469-8137.2004.01217.xopenalex-snapshot
Proanthocyanidins – a final frontier in flavonoid research?
inferredcites →https://doi.org/10.1111/j.1755-0238.1998.tb00137.xopenalex-snapshot
Red wine astringency: a review
inferredcites →https://doi.org/10.1111/j.1755-0238.2001.tb00191.xopenalex-snapshot
Bitterness and astringency of grape and wine polyphenols
inferredcites →https://doi.org/10.3168/jds.2009-2261openalex-snapshot
Interactions between globular proteins and procyanidins of different degrees of polymerization
inferredcites →https://doi.org/10.3390/molecules16032348openalex-snapshot
Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research
inferredcites →https://doi.org/10.5344/ajev.2006.57.3.298openalex-snapshot
Structure and Properties of Wine Pigments and Tannins
inferredcites →https://doi.org/10.5344/ajev.2006.57.4.481openalex-snapshot
Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency
inferredcites →https://doi.org/10.5344/ajev.2008.59.2.153openalex-snapshot
Chemical and Sensory Evaluation of Astringency in Washington State Red Wines
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Peer Review #2 of "Synthesis of light-inducible and light-independent anthocyanins regulated by specific genes in grape ‘Marselan’ (V. vinifera L.) (v0.1)"
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Synthesis of light-inducible and light-independent anthocyanins regulated by specific genes in grape ‘Marselan’ ( V. vinifera L.)
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