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Chemosensory Metabolomic Analysis of Condensed Tannins in Marselan, Cabernet Sauvignon and Merlot Red Wine During Winemaking

https://doi.org/10.2139/ssrn.4758567
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Effect of Commercial Enzymes on Berry Cell Wall Deconstruction in the Context of Intravineyard Ripeness Variation under Winemaking Conditions
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High-Performance Liquid Chromatography–Hydrogen/Deuterium Exchange–High-Resolution Mass Spectrometry Partial Identification of a Series of Tetra- and Pentameric Cyclic Procyanidins and Prodelphinidins in Wine Extracts
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Taste and Mouthfeel Properties of Red Wines Proanthocyanidins and Their Relation to the Chemical Composition
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A role for ascorbate conjugates of (+)-catechin in proanthocyanidin polymerization
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Grape and wine polymeric polyphenols: Their importance in enology
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Red wine coloration: A review of pigmented molecules, reactions, and applications
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Quantification of condensed tannins by precipitation with methyl cellulose: development and validation of an optimised tool for grape and wine analysis
inferredcites →https://doi.org/10.1371/journal.pone.0161095openalex-extracted
Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
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Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine
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