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Berry size and vine water deficits as factors in winegrape composition: Anthocyanins and tannins
Soluble solids, seed tannin, skin tannin, and skin anthocyanin were measured in fruit from Cabernet Sauvignon vines that had experienced either High, Control or Low water status during ripening.Expand
Measurement of Polymeric Pigments in Grape Berry Extracts and Wines Using a Protein Precipitation Assay Combined with Bisulfite Bleaching
By combining protein precipitation and traditional bisulfite bleaching to distinguish monomeric anthocyanins from polymeric pigments, two classes of polymeric pigments in grapes and wines wereExpand
Tannin in Skins and Seeds of Cabernet Sauvignon, Syrah, and Pinot noir Berries during Ripening
A protein precipitation assay was used to separately monitor tannin concentrations in skins and seeds of three red Vitis vinifera winegrape varieties: Cabernet Sauvignon, Syrah and Pinot noir. InExpand
Rootstock Effects on Deficit-Irrigated Winegrapes in a Dry Climate: Vigor, Yield Formation, and Fruit Ripening
Overall, scion effects and Differences due to yearly climate variation far outweighed any differences due to rootstock. Expand
Phenolics: A comparison of diverse analytical methods
A variety of phenolic assays were used to evaluate the phenolic content of Californian red and white wines. Conventional methods (Folin-Ciocalteu, RP-HPLC, NP-HPLC, and dimethylaminocinnamaldehydeExpand
Modulation of flavonoid biosynthetic pathway genes and anthocyanins due to virus infection in grapevine (Vitis vinifera L.) leaves
Modulation of the flavonoid biosynthetic pathway occurred in GLRaV-3-infected leaves of a red-fruited wine grape cultivar leading to de novo synthesis of two classes of anthocyanins. Expand
Measuring Phenolics in the Winery
Phenolics are a widely recognized, fundamental quality component of grapes and wines. They are responsible for key wine properties, including color, bitterness, astringency, and longevity. AlthoughExpand
Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
Background and Aims: Anecdotal evidence suggests that there may be a synergistic effect of ethanol (EtOH) and prolonged skin contact on the extraction of certain phenolics that may negatively impactExpand
Impact of exogenous tannin additions on wine chemistry and wine sensory character
Abstract Tannins are an important part of wine quality and are frequently added during winemaking. Tannin additives and their impact on wine are poorly documented. This work sought to characterize aExpand
Variability of Tannin Concentration in Red Wines
A protein precipitation method was used to measure the tannin concentration of 1325 commercial red wines made from Vitis vinifera cultivars: Cabernet Sauvignon, Merlot, Pinot noir, Syrah, Zinfandel,Expand