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Effect of Exogenous Addition of Grape Seed Oligomeric Proanthocyanidins on the Aging Quality and Antioxidant Capacity of Vitis davidii Wine

https://doi.org/10.2139/ssrn.6115403
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Outgoing claims: the papers this work cites, builds on, or argues with.

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Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis
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Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry
inferredcites →https://doi.org/10.1016/j.foodres.2023.113826openalex-snapshot
Effects of grape variety and roasting on the proanthocyanidin oligomers distribution, cyclic proanthocyanidins, and total polyphenol content in grape seed powders
inferredcites →https://doi.org/10.1016/j.foodres.2024.114508openalex-snapshot
Comparisons of procyanidins with different low polymerization degrees on prevention of lipid metabolism in high-fat diet/streptozotocin-induced diabetic mice
inferredcites →https://doi.org/10.1016/j.fshw.2021.02.025openalex-snapshot
Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes
inferredcites →https://doi.org/10.1016/s0308-8146(01)00329-6openalex-snapshot
Antioxidant activity of procyanidin-containing plant extracts at different pHs
inferredcites →https://doi.org/10.1021/acs.jafc.2c00543openalex-snapshot
Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo Wines
inferredcites →https://doi.org/10.1021/jf401041qopenalex-snapshot
Taste and Mouthfeel Properties of Red Wines Proanthocyanidins and Their Relation to the Chemical Composition
inferredcites →https://doi.org/10.1080/10408398.2022.2106181openalex-snapshot
Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review
inferredcites →https://doi.org/10.1108/00070700810858709openalex-snapshot
The stability of vitamin C in different beverages
inferredcites →https://doi.org/10.1111/jfpp.12420openalex-snapshot
Investigating the Effect of Aging on the Phenolic Content, Antioxidant Activity and Anthocyanins in Turkish Wines
inferredcites →https://doi.org/10.3390/antiox10111704openalex-snapshot
Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
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.2021.20064openalex-snapshot
Effect of Structural Transformations on Precipitability and Polarity of Red Wine Phenolic Polymers
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