Grape-derived pectic polysaccharides alter the tannin and pigment composition of Cabernet Sauvignon red wines

Tannins, anthocyanins, and polymeric pigments are essential phenolic constituents of red wine because they provide color, color stability, and mouthfeel properties like astringency. The behavior of these compounds is significantly affected by pectic polysaccharides, whereby the extent of their influ...

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Detalles Bibliográficos
Autores principales: Weilack, Ingrid, Mehren, Lea, Schieber, Andreas, Weber, Fabian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Articles from the special issue: Current research on polyphenols application, edited by Franck Carbonero and Fred Stevens
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10176157/
https://www.ncbi.nlm.nih.gov/pubmed/37188318
http://dx.doi.org/10.1016/j.crfs.2023.100506

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10176157/
https://www.ncbi.nlm.nih.gov/pubmed/37188318
http://dx.doi.org/10.1016/j.crfs.2023.100506

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