Cargando…

The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines

This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used. Condensed tannin content, composition, and wine astringency were determined. The condensed tanni...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ju, Yan-lun, Yang, La, Yue, Xiao-feng, He, Rui, Deng, Sheng-lin, Yang, Xin, Liu, Xu, Fang, Yu-lin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8261001/ https://www.ncbi.nlm.nih.gov/pubmed/34278293 http://dx.doi.org/10.1016/j.fochx.2021.100125

Ejemplares similares

Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China
por: Han, Fuliang, et al.
Publicado: (2017)

Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes (Vitis davidii Foex)
por: Ju, Yan-lun, et al.
Publicado: (2020)

QTL detection and candidate gene analysis of grape white rot resistance by interspecific grape (Vitis vinifera L. × Vitis davidii Foex.) crossing
por: Li, Peng, et al.
Publicado: (2023)

The complete chloroplast genome sequence of Vitis davidii Foex strain ‘SJTU003’
por: Tian, Quanyou, et al.
Publicado: (2019)

Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro
por: Yue, Wenxiu, et al.
Publicado: (2022)

Metabolomic Profiling and Assessment of Phenolic Compounds Derived from Vitis davidii Foex Cane and Stem Extracts
por: Cheng, Jianhui, et al.
Publicado: (2022)

The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines
por: Tu, Qian, et al.
Publicado: (2022)

Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research
por: McRae, Jacqui M., et al.
Publicado: (2011)

Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion
por: Ma, Huiqin, et al.
Publicado: (2022)

Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines
por: Gombau, Jordi, et al.
Publicado: (2020)

Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
por: Ma, Wen, et al.
Publicado: (2016)

Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar
por: Alabi, Olufemi J., et al.
Publicado: (2016)

Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine
por: Picariello, Luigi, et al.
Publicado: (2020)

Chemistry and Reactivity of Tannins in Vitis spp.: A Review
por: Watrelot, Aude A., et al.
Publicado: (2020)

Transcriptome analysis of genes involved in anthocyanins biosynthesis and transport in berries of black and white spine grapes (Vitis davidii)
por: Sun, Lei, et al.
Publicado: (2016)

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency
por: Bindon, Keren A., et al.
Publicado: (2019)

Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes
por: Darnal, Aakriti, et al.
Publicado: (2023)

Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste
por: Soares, Susana, et al.
Publicado: (2020)

Genome-wide characterization and analysis of bHLH transcription factors related to anthocyanin biosynthesis in spine grapes (Vitis davidii)
por: Li, Ming, et al.
Publicado: (2021)

Complete sequence of chinese wild Vitis davidii chloroplast DNA
por: Zhang, Ningbo, et al.
Publicado: (2018)

Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods
por: Watrelot, Aude A.
Publicado: (2021)

Anthocyanins Profile of Grape Berries of Vitis amurensis, Its Hybrids and Their Wines
por: Zhao, Quan, et al.
Publicado: (2010)

Survey for major viruses in commercial Vitis vinifera wine grapes in Ontario
por: Xiao, Huogen, et al.
Publicado: (2018)

Effects of strigolactone and abscisic acid on the quality and antioxidant activity of grapes (Vitis vinifera L.) and wines
por: Liu, Bochen, et al.
Publicado: (2022)

Identification of Selective Sweeps in the Domesticated Table and Wine Grape (Vitis vinifera L.)
por: Kui, Ling, et al.
Publicado: (2020)

Genomic Characterization of the Japanese Indigenous Wine Grape Vitis sp. cv. Koshu
por: Tanaka, Keisuke, et al.
Publicado: (2020)

The genomes of 204 Vitis vinifera accessions reveal the origin of European wine grapes
por: Magris, Gabriele, et al.
Publicado: (2021)

Antibacterial Action of a Condensed Tannin Extracted from Astringent Persimmon as a Component of Food Addictive Pancil PS-M on Oral Polymicrobial Biofilms
por: Tomiyama, Kiyoshi, et al.
Publicado: (2016)

Effects of Regulated Deficit Irrigation on Amino Acid Profiles and Their Derived Volatile Compounds in Cabernet Sauvignon (Vitis vinifera L.) Grapes and Wines
por: Ju, Yan-lun, et al.
Publicado: (2018)

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging
por: Li, Mingyue, et al.
Publicado: (2021)

Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
por: Casassa, Luis Federico, et al.
Publicado: (2015)

Grape-derived pectic polysaccharides alter the tannin and pigment composition of Cabernet Sauvignon red wines
por: Weilack, Ingrid, et al.
Publicado: (2023)

Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds
por: Torres-Rochera, Bárbara, et al.
Publicado: (2023)

The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix
por: Osete-Alcaraz, Andrea, et al.
Publicado: (2021)

Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content
por: Rousserie, Pauline, et al.
Publicado: (2020)

Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology
por: Du, Guorong, et al.
Publicado: (2023)

Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro
por: Šuković, Danijela, et al.
Publicado: (2020)

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis
por: Petretto, Giacomo L., et al.
Publicado: (2021)

Effects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine
por: Kujundžić, Toni, et al.
Publicado: (2022)

Transformation of Litchi Pericarp-Derived Condensed Tannin with Aspergillus awamori
por: Lin, Sen, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_4pr65ja9hq51fqf1befbu2q73r