Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12247
Abstract: BACKGROUND Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of new… read more here.
Keywords: color model; astringency color; astringency; wine ... See more keywords
Oxygen consumption rates by different oenological tannins in a model wine solution.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.148
Abstract: The kinetics of oxygen consumption by different oenological tannins were measured in a model wine solution using the non-invasive method based on luminiscence. The results indicate that the oxygen consumption rate follows second-order kinetics depending… read more here.
Keywords: oenological tannins; model wine; oxygen consumption; different oenological ... See more keywords
Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content
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DOI: 10.3390/molecules24081448
Abstract: The effect of the botanical origin, pH level and ethanol content of different oenological tannins on the color of malvidin-3-O-monoglucoside solution, including their effectiveness as copigments, was studied. Briefly, a model wine solution (4 g/L… read more here.
Keywords: oenological tannins; color; malvidin monoglucoside; model ... See more keywords
Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins
Sign Up to like & getrecommendations! Published in 2019 at "Molecules"
DOI: 10.3390/molecules24162925
Abstract: Twenty commercially available oenological tannins (including hydrolysable and condensed) were assessed for their antiradical/reducing activity, comparing two analytical approaches: The 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging spectrophotometric assay and the cyclic voltammetry (CV) electrochemical method. Electrochemical measurements… read more here.
Keywords: oenological tannins; spectrophotometric assay; cyclic voltammetry; voltammetry measurements ... See more keywords