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There are 10149 results for: content related to: Antioxidant profile of commercial oenological tannins determined by multiple chemical assays

  1. Oenological tannins: a review

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 1, February 2013, Pages: 1–10, A. Versari, W. du Toit and G.P. Parpinello

    Article first published online : 3 DEC 2012, DOI: 10.1111/ajgw.12002

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    Application of colloidal silver versus sulfur dioxide during vinification and storage of Tempranillo red wines

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 1, February 2014, Pages: 51–61, T. Garde-Cerdán, R. López, P. Garijo, L. González-Arenzana, A.R. Gutiérrez, I. López-Alfaro and P. Santamaría

    Article first published online : 29 OCT 2013, DOI: 10.1111/ajgw.12050

  3. Effect of water stress and rootstock genotype on Pinot Noir berry composition

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 3, October 2014, Pages: 409–421, M. Berdeja, G. Hilbert, Z.W. Dai, M. Lafontaine, M. Stoll, H.R. Schultz and S. Delrot

    Article first published online : 16 SEP 2014, DOI: 10.1111/ajgw.12091

  4. Tannin–protein interaction is more closely associated with astringency than tannin–protein precipitation: experience with two oenological tannins and a gelatin

    International Journal of Food Science & Technology

    Volume 45, Issue 12, December 2010, Pages: 2629–2636, Elías Obreque-Slier, Remigio López-Solís, Álvaro Peña-Neira and Fernando Zamora-Marín

    Article first published online : 23 NOV 2010, DOI: 10.1111/j.1365-2621.2010.02437.x

  5. Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/Saccharomyces cerevisiae mixed starter cultures

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 2, June 2014, Pages: 199–207, G. Zara, I. Mannazzu, A. Del Caro, M. Budroni, M.B. Pinna, M. Murru, G.A. Farris and S. Zara

    Article first published online : 7 MAY 2014, DOI: 10.1111/ajgw.12078

  6. Characterisation of patterns of genetic differentiation within and among Euvitis species based on a large number of nuclear single-nucleotide polymorphisms

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 3, October 2014, Pages: 507–518, H.K. Li, Y.Z. Wan and C.J. Simon

    Article first published online : 17 SEP 2014, DOI: 10.1111/ajgw.12099

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    Tentative identification of pyranoanthocyanins in Rioja aged red wines by high-performance liquid chromatography and tandem mass spectrometry

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 1, February 2014, Pages: 31–40, M.B. Sánchez-Ilárduya, C. Sánchez-Fernández, S. Garmón-Lobato, M. Viloria-Bernal, B. Abad-García, L.Á. Berrueta and B. Gallo

    Article first published online : 3 JAN 2014, DOI: 10.1111/ajgw.12061

  8. Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentration in wine

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 2, June 2013, Pages: 161–170, E.C. Kritzinger, F.F. Bauer and W.J. Du Toit

    Article first published online : 6 MAY 2013, DOI: 10.1111/ajgw.12025

  9. Variability of mesophyll conductance in grapevine cultivars under water stress conditions in relation to leaf anatomy and water use efficiency

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 2, June 2014, Pages: 272–280, M. Tomás, H. Medrano, E. Brugnoli, J.M. Escalona, S. Martorell, A. Pou, M. Ribas-Carbó and J. Flexas

    Article first published online : 12 MAR 2014, DOI: 10.1111/ajgw.12069

  10. Validation by isolation and expression analyses of the mitogen-activated protein kinase gene family in the grapevine (Vitis vinifera L.)

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 2, June 2014, Pages: 255–262, G. Wang, A. Lovato, Y.H. Liang, M. Wang, F. Chen, G.B. Tornielli, A. Polverari, M. Pezzotti and Z.M. Cheng

    Article first published online : 23 MAY 2014, DOI: 10.1111/ajgw.12081

  11. The impact of genomic variability on gene expression in environmental Saccharomyces cerevisiae strains

    Environmental Microbiology

    Volume 16, Issue 5, May 2014, Pages: 1378–1397, Laura Treu, Chiara Toniolo, Chiara Nadai, Alessandro Sardu, Alessio Giacomini, Viviana Corich and Stefano Campanaro

    Article first published online : 5 DEC 2013, DOI: 10.1111/1462-2920.12327

  12. Effect of carboxymethyl cellulose on tartrate salt, protein and colour stability of red wine

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 2, June 2014, Pages: 186–193, H. Claus, S. Tenzer, M. Sobe, M. Schlander, H. König and J. Fröhlich

    Article first published online : 12 MAR 2014, DOI: 10.1111/ajgw.12070

  13. Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 4, 15 March 2009, Pages: 688–696, Francesca Sonni, Maria Jesus Cejudo Bastante, Fabio Chinnici, Nadia Natali and Claudio Riponi

    Article first published online : 2 FEB 2009, DOI: 10.1002/jsfa.3503

  14. Comparative ampelographic and genetic analysis of grapevine cultivars from Algeria and Morocco

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 2, June 2014, Pages: 324–333, L.H. Zinelabidine, Z. Laiadi, R. Benmehaia, P. Gago, S. Boso, J.L. Santiago, A. Haddioui, J. Ibáñez, J.M. Martínez-Zapater and M.C. Martínez

    Article first published online : 29 APR 2014, DOI: 10.1111/ajgw.12079

  15. Antimicrobial activity of ozone. Effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 2, June 2013, Pages: 180–188, R. Guzzon, T. Nardin, O. Micheletti, G. Nicolini and R. Larcher

    Article first published online : 27 MAR 2013, DOI: 10.1111/ajgw.12018

  16. Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 2, June 2014, Pages: 223–233, K. Šuklje, G. Antalick, Z. Coetzee, L.M. Schmidtke, H. Baša Česnik, J. Brandt, W.J. du Toit, K. Lisjak and A. Deloire

    Article first published online : 23 MAY 2014, DOI: 10.1111/ajgw.12083

  17. Effects of elevated temperature in grapevine. I Berry sensory traits

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 1, February 2013, Pages: 95–106, V.O. Sadras, M.A. Moran and M. Bonada

    Article first published online : 28 DEC 2012, DOI: 10.1111/ajgw.12007

  18. Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 3, October 2014, Pages: 361–377, D. Hampel, A.L. Robinson, A.J. Johnson and S.E. Ebeler

    Article first published online : 15 AUG 2014, DOI: 10.1111/ajgw.12087

  19. Structural dynamics at the berry colour locus in Vitis vinifera L. somatic variants

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 3, October 2014, Pages: 485–495, D. Migliaro, M. Crespan, G. Muñoz-Organero, R. Velasco, C. Moser and S. Vezzulli

    Article first published online : 29 SEP 2014, DOI: 10.1111/ajgw.12103

  20. Review: Berry Sensory Assessment: concepts and practices for assessing winegrapes’ sensory attributes

    Australian Journal of Grape and Wine Research

    Volume 18, Issue 3, October 2012, Pages: 245–255, S.M. OLARTE MANTILLA, C. COLLINS, P.G. ILAND, T.E. JOHNSON and S.E.P. BASTIAN

    Article first published online : 23 SEP 2012, DOI: 10.1111/j.1755-0238.2012.00203.x