Cargando…

Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a cruc...

Descripción completa

Detalles Bibliográficos
Autores principales:	Arapitsas, Panagiotis, Perenzoni, Daniele, Guella, Graziano, Mattivi, Fulvio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922431/ https://www.ncbi.nlm.nih.gov/pubmed/33669538 http://dx.doi.org/10.3390/molecules26041087

Ejemplares similares

The impact of SO(2) on wine flavanols and indoles in relation to wine style and age
por: Arapitsas, Panagiotis, et al.
Publicado: (2018)

H/D Exchange Processes in Flavonoids: Kinetics and Mechanistic Investigations
por: Bonaldo, Federico, et al.
Publicado: (2021)

Kinetic investigations of sulfite addition to flavanols
por: Bonaldo, Federico, et al.
Publicado: (2020)

A Metabolomic Approach to the Study of Wine Micro-Oxygenation
por: Arapitsas, Panagiotis, et al.
Publicado: (2012)

Methyl Salicylate Glycosides in Some Italian Varietal Wines
por: Carlin, Silvia, et al.
Publicado: (2019)

Flint glass bottles cause white wine aroma identity degradation
por: Carlin, Silvia, et al.
Publicado: (2022)

Measurement of the Effect of Accelerated Aging on the Aromatic Compounds of Gewürztraminer and Teroldego Wines, Using a SPE-GC-MS/MS Protocol
por: Carlin, Silvia, et al.
Publicado: (2022)

Potent Antifungal Properties of Dimeric Acylphloroglucinols from Hypericum mexicanum and Mechanism of Action of a Highly Active 3′Prenyl Uliginosin B
por: Tocci, Noemi, et al.
Publicado: (2020)

Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency
por: Galaz Torres, Cristian, et al.
Publicado: (2023)

Myrtle Seeds (Myrtus communis L.) as a Rich Source of the Bioactive Ellagitannins Oenothein B and Eugeniflorin D(2)
por: Franco, Andrea M., et al.
Publicado: (2019)

Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs
por: Arapitsas, Panagiotis, et al.
Publicado: (2020)

Special Issue on Flavour Volatiles of Wine
por: Bordiga, Matteo, et al.
Publicado: (2021)

Metabolomic Characterization of Pigmented and Non-Pigmented Potato Cultivars Using a Joint and Individual Variation Explained (JIVE)
por: Ceci, Adriana Teresa, et al.
Publicado: (2022)

Advanced Knowledge of Three Important Classes of Grape Phenolics: Anthocyanins, Stilbenes and Flavonols
por: Flamini, Riccardo, et al.
Publicado: (2013)

Extracts From Hypericum hircinum subsp. majus Exert Antifungal Activity Against a Panel of Sensitive and Drug-Resistant Clinical Strains.
por: Tocci, Noemi, et al.
Publicado: (2018)

Grapevine and Wine Metabolomics-Based Guidelines for FAIR Data and Metadata Management
por: Savoi, Stefania, et al.
Publicado: (2021)

Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components
por: Rodríguez-Bencomo, Juan José, et al.
Publicado: (2020)

Chemical Synthesis of Proanthocyanidins in Vitro and Their Reactions in Aging Wines
por: He, Fei, et al.
Publicado: (2008)

Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass Spectrometry
por: Frost, Scott, et al.
Publicado: (2018)

The Moringin/α-CD Pretreatment Induces Neuroprotection in an In Vitro Model of Alzheimer’s Disease: A Transcriptomic Study
por: Silvestro, Serena, et al.
Publicado: (2021)

LC–MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys
por: Sáez, Vania, et al.
Publicado: (2021)

Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin
por: Lukić, Igor, et al.
Publicado: (2019)

Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone
por: Álvarez-Fernández, M. Antonia, et al.
Publicado: (2020)

Grape Seeds Proanthocyanidins: Advanced Technological Preparation and Analytical Characterization
por: Morazzoni, Paolo, et al.
Publicado: (2021)

Transcriptome analysis reveals the protection mechanism of proanthocyanidins for Saccharomyces cerevisiae during wine fermentation
por: Li, Jingyuan, et al.
Publicado: (2020)

Transcriptome and metabolite profiling reveals that prolonged drought modulates the phenylpropanoid and terpenoid pathway in white grapes (Vitis vinifera L.)
por: Savoi, Stefania, et al.
Publicado: (2016)

Two apples a day lower serum cholesterol and improve cardiometabolic biomarkers in mildly hypercholesterolemic adults: a randomized, controlled, crossover trial
por: Koutsos, Athanasios, et al.
Publicado: (2020)

MetaDB a Data Processing Workflow in Untargeted MS-Based Metabolomics Experiments
por: Franceschi, Pietro, et al.
Publicado: (2014)

Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines
por: Škrab, Domen, et al.
Publicado: (2021)

Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines
por: Pittari, Elisabetta, et al.
Publicado: (2020)

Characterization of Proanthocyanidin Oligomers of Ephedra sinica
por: Orejola, Joanna, et al.
Publicado: (2017)

Impact of meteorological conditions, canopy shading and leaf removal on yield, must quality, and norisoprenoid compounds content in Franciacorta sparkling wine
por: Ghiglieno, Isabella, et al.
Publicado: (2023)

Wine Yeasts Selection: Laboratory Characterization and Protocol Review
por: Sidari, Rossana, et al.
Publicado: (2021)

Functional Characterization and Toxicological Study of Proanthocyanidins in Weaned Pigs
por: Liu, Jiahao, et al.
Publicado: (2023)

Characterization of proanthocyanidin metabolism in pea (Pisum sativum) seeds
por: Ferraro, Kiva, et al.
Publicado: (2014)

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon
por: Lisjak, Klemen, et al.
Publicado: (2020)

Green Synthesis, Characterization and Application of Proanthocyanidins-Functionalized Gold Nanoparticles
por: Biao, Linhai, et al.
Publicado: (2018)

Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems
por: Beaver, Jordan W., et al.
Publicado: (2019)

Design and Characterization of Chitosan-Graphene Oxide Nanocomposites for the Delivery of Proanthocyanidins
por: Figueroa, Toribio, et al.
Publicado: (2020)

The onset of grapevine berry ripening is characterized by ROS accumulation and lipoxygenase-mediated membrane peroxidation in the skin
por: Pilati, Stefania, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_n847l5ss6npm6hpl7eg9ifn225