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Color Stabilization of Red Wines. A Chemical and Colloidal Approach
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jms.1208openalex-snapshot
Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC‐DAD‐ESI/MSn
inferredcites →https://doi.org/10.1007/s00217-004-1053-8openalex-snapshot
Cell wall anthocyanin adsorption by different Saccharomyces strains during the fermentation of Vitis vinifera L. cv Graciano grapes
inferredcites →https://doi.org/10.1016/j.aca.2005.09.040openalex-snapshot
Influence of structure on the ionisation constants of anthocyanin and anthocyanin-like wine pigments
inferredcites →https://doi.org/10.1016/j.aca.2005.11.028openalex-snapshot
Changes in the detailed pigment composition of red wine during maturity and ageing
inferredcites →https://doi.org/10.1016/j.aca.2009.09.039openalex-snapshot
Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening
inferredcites →https://doi.org/10.1016/j.foodchem.2006.02.020openalex-snapshot
Influence of grape variety, vine system and enological treatments on the colour stability of young red wines
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.2011.09.075openalex-snapshot
Effect of commercial mannoproteins on wine colour and tannins stability
inferredcites →https://doi.org/10.1016/j.foodchem.2011.09.101openalex-snapshot
Impact of exogenous tannin additions on wine chemistry and wine sensory character
inferredcites →https://doi.org/10.1016/j.foodchem.2012.02.214openalex-snapshot
Study of the retention capacity of anthocyanins by wine polymeric material
inferredcites →https://doi.org/10.1016/j.foodres.2009.03.004openalex-snapshot
Scientific evidences beyond the application of inactive dry yeast preparations in winemaking
inferredcites →https://doi.org/10.1016/j.foodres.2010.11.008openalex-snapshot
Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing
inferredcites →https://doi.org/10.1016/j.jfca.2007.04.008openalex-snapshot
The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics
inferredcites →https://doi.org/10.1016/j.jfca.2014.01.004openalex-snapshot
Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines
inferredcites →https://doi.org/10.1016/j.tet.2007.03.052openalex-snapshot
Charge equilibria and pK values of 5-carboxypyranomalvidin-3-glucoside (vitisin A) by electrophoresis and absorption spectroscopy
inferredcites →https://doi.org/10.1016/j.tetlet.2004.09.127openalex-snapshot
Structure determination and colour properties of a new directly linked flavanol–anthocyanin dimer
inferredcites →https://doi.org/10.1016/j.tifs.2007.04.014openalex-snapshot
Pyranoanthocyanins – an overview on structures, occurrence, and pathways of formation
inferredcites →https://doi.org/10.1016/s0268-005x(01)00034-0openalex-snapshot
Aggregation of grape seed tannins in model wine—effect of wine polysaccharides
inferredcites →https://doi.org/10.1016/s0308-8146(00)00286-7openalex-snapshot
Enhancement of red wine colour by pre-fermentation addition of copigments
inferredcites →https://doi.org/10.1021/jf001081lopenalex-snapshot
Color and Stability of Pigments Derived from the Acetaldehyde-Mediated Condensation between Malvidin 3-O-Glucoside and (+)-Catechin
inferredcites →https://doi.org/10.1021/jf021134uopenalex-snapshot
Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines
inferredcites →https://doi.org/10.1021/jf0516989openalex-snapshot
UV−Visible Spectroscopic Investigation of the 8,8-Methylmethine Catechin-malvidin 3-Glucoside Pigments in Aqueous Solution: Structural Transformations and Molecular Complexation with Chlorogenic Acid
inferredcites →https://doi.org/10.1021/jf102238vopenalex-snapshot
Physico-Chemical and Chromatic Characterization of Malvidin 3-Glucoside-vinylcatechol and Malvidin 3-Glucoside-vinylguaiacol Wine Pigments
inferredcites →https://doi.org/10.1021/jf801535kopenalex-snapshot
Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines
inferredcites →https://doi.org/10.1021/jf960252copenalex-snapshot
Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines
inferredcites →https://doi.org/10.1021/jf9905020openalex-snapshot
SaccharomycescerevisiaeMannoproteins That Protect Wine from Protein Haze: Evaluation of Extraction Methods and Immunolocalization
inferredcites →https://doi.org/10.1106/vfat-5ren-1wk2-5jgqopenalex-snapshot
Note. Visual and Instrumental Color Evaluation in Red Wines
inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb10906.xopenalex-snapshot
Stability and Color of Unreported Wine Anthocyanin‐derived Pigments
inferredcites →https://doi.org/10.1111/j.1755-0238.2001.tb00204.xopenalex-snapshot
Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency
inferredcites →https://doi.org/10.1111/j.1755-0238.2003.tb00230.xopenalex-snapshot
Formation of vitisin A during red wine fermentation and maturation
inferredcites →https://doi.org/10.1111/j.1755-0238.2007.tb00069.xopenalex-snapshot
The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition
inferredcites →https://doi.org/10.1152/jn.00555.2004openalex-snapshot
Color of Scents: Chromatic Stimuli Modulate Odor Responses in the Human Brain
inferredcites →https://doi.org/10.20870/oeno-one.2012.46.3.1516openalex-snapshot
Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking
inferredcites →https://doi.org/10.5344/ajev.1996.47.1.103openalex-snapshot
Role of Oak Wood Ellagitannins in the Oxidation Process of Red Wines During Aging
inferredcites →https://doi.org/10.5344/ajev.2007.58.1.87openalex-snapshot
Inhibition of Grape Seed Tannin Aggregation by Wine Mannoproteins: Effect of Polysaccharide Molecular Weight
inferredcites →https://doi.org/10.5344/ajev.2010.61.2.191openalex-snapshot
Yeast Mannoproteins in Red Winemaking: Effect on Polysaccharide, Polyphenolic, and Color Composition
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.06.085openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134467openalex-snapshot
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