Identification of the origin of commercial enological tannins by the analysis of monosaccharides and polyalcohols

@article{Sanz2008IdentificationOT,
  title={Identification of the origin of commercial enological tannins by the analysis of monosaccharides and polyalcohols},
  author={Mar{\'i}a Luz Sanz and Isabel Mart{\'i}nez-Castro and M. Victoria Moreno-Arribas},
  journal={Food Chemistry},
  year={2008},
  volume={111},
  pages={778-783}
}
Phenolic characterization of commercial enological tannins
Enological tannins are widely used in winemaking process to improve different characteristics of wines. A wide spectrum of enological tannins is now available on the market; however, the tannins’
Botanical traceability of commercial tannins using the mineral profile and stable isotopes.
TLDR
For the first time this work verifies the possibility of determining the botanical origin of tannins on the basis of the mineral element profile and analysis of the (13) C/(12) C isotopic ratio.
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In view of their use as source material for new biobased flame retardants, chestnut wood extracts were prepared using different solvent systems and compared to an industrial extract. The prepared
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The phenolic and polyphenolic compounds present in date palm, oak, quibracho, banana, and pine wood play a crucial role in the development of natural antioxidants. This study provides structural
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