Exploring the Stabilization of Phenolic Material and Red Wine Color through Different Polysaccharide Extraction and Addition Strategies-Reference-Cited by-同舟云学术

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Exploring the Stabilization of Phenolic Material and Red Wine Color through Different Polysaccharide Extraction and Addition Strategies

Published:2024-03-05 Issue:3 Volume:4 Page:757-765
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Sommer Stephan¹^ORCID,Anderson Andrea Faeth²,Fricke Lea³,Graves Julia²,Larsen Lena³,Weber Fabian⁴^ORCID

Affiliation:

1. Grape and Wine Institute, University of Missouri, 223 Eckles Hall, Columbia, Missouri 65211, United States

2. Viticulture and Enology Research Center, California State University, 2360 E. Barstow Ave, Fresno, California 93740, United States

3. Department of Nutritional and Food Sciences─Chair of Food Technology and Food Biotechnology, University of Bonn, Bonn D-53117, Germany

4. Section of Organic Food Quality─University of Kassel, Kassel 37214, Germany

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00635

Reference33 articles.

1. Grape expectations: The role of cognitive influences in color–flavor interactions

2. Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines

3. Colour features and pigment composition of Italian carbonic macerated red wines

4. Sensory and Color Changes Induced by Microoxygenation Treatments of Pinot noir before and after Malolactic Fermentation

5. Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of protein–polysaccharide interactions through ζ‐potential and particle size measurements to assess their functionality in wine;Journal of Food Science;2024-09-13

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