Fast and Simple UPLC–Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition

Wine phenolic compounds, particularly proanthocyanidins (PAs), play a significant role in wine sensory characteristics, specifically bitterness and astringency. Although not consensual, flavan-3-ols and oligomeric PAs are generally considered the primary contributors to wine bitterness. Patatin, a v...

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Detalles Bibliográficos
Autores principales: Dias, Lara, Milheiro, Juliana, Ribeiro, Miguel, Fernandes, Cristina, Neves, Nuno, Filipe-Ribeiro, Luís, Cosme, Fernanda, Nunes, Fernando M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486807/
https://www.ncbi.nlm.nih.gov/pubmed/37685245
http://dx.doi.org/10.3390/foods12173313

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486807/
https://www.ncbi.nlm.nih.gov/pubmed/37685245
http://dx.doi.org/10.3390/foods12173313

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