Wine Chemistry and Biochemistry

(Steven Felgate) #1

9B Flavanols, Flavonols and Dihydroflavonols 501


Hagerman, A. E. (1989). Chemistry of tannin-protein complexation in Hemingway, R. W., &
Karchesy, J. J. (Eds), Chemistry and significance of condensed tannins, Plenum Press, pp.
323–331.
Haslam, E. (1980). In vino veritas: oligomeric procyanidins and the ageing of red wines.Phyto-
chemistry, 19, 2577–2582.
Haslam, E., & Lilley, T. H.(1988). Natural astringency in foodstuffs. A molecular interpretation.
Crit. Rev. Food Sci. Nutr., 27, 1–40.
Haslam, E., Lilley, T. H., Warminski, E., Liao, H., Cai, Y., Martin, R., Gaffney, S. H., Goulding,
P. N., & Luck, G. (1992). Polyphenol complexation. A study in molecular recognition. in Ho,
C.-T., Lee, C. Y., & Huang, M.-T. (Eds), Phenolic compounds in food and their effects on
health, American Chemical Society, pp. 8–50.
Hathway, D. E., & Seakins, J. W. T. (1957). Autoxidation of polyphenols. Part III. Autox-
idation in neutral aqueous solutions of flavans related to catechin.J. Chem. Soc., 300,
1562–1566.
Hayasaka, Y., & Kennedy, J. A. (2003). Mass spectrometric evidence for the formation of pig-
mented polymers in red wine.Austr. J. Grape Wine Res., 9, 210–220.
Hemingway, R. W., Steynberg, P. J., Steynberg, J. P., & Hatano, T. (1999). NMR studies on the
conformation of polyflavanoids and their association with proteins in Argyropoulos, D. S. (Ed),
Advances in lignocellulosics characterization, TAPPI Press, pp. 157–178.
Hmamouchi, M., Es-Safi, N., Lahrichi, M., Fruchier, A., & Essassi, E. M. (1996). Flavones
and flavonols in leaves of some Moroccan Vitis vinifera cultivars.J. Agric. Food Chem., 47,
186–192.
Jobstl, E., Howse, J. R., Fairclough, J. P. A., &Williamson, M. P.(2006). Noncovalent cross-
linking of casein by epigallocatechin gallate characterized by single molecule force microscopy.
J. Agric. Food Chem., 54, 4077–4081.
Jurd, L. (1967). Anthocyanidins and related compounds-XI. Catechin-flavylium salt condensation
reactions.Tetrahedron, 23, 1057–1064.
Jurd, L. (1969). Review of polyphenol condensation reactions and their possible occurrence in the
aging of wines.Am. J. Enol. Vitic., 20, 195–197.
Jurd, L., & Somers, T. C. (1970). The formation of xanthylium salts from proanthocyanidins.
Phytochemistry, 9, 419–427.
Jurd, L., & Waiss, A. C. (1965). Anthocyanins and related compounds-VI Flavylium salt-
phloroglucinol condensation product.Tetrahedron, 21, 1471–1483.
Kawamoto, H., & Nakatsubo, F. (1997). Effects of environmental factors on two-stage tannin-
protein co-precipitation.Phytochemistry, 46, 479–483.
Kelm, M. A., Johnson, J. C., Robbins, R. J., Hammerstone, J. F., & Schmitz, H. H. (2006). High-
Performance Liquid Chromatography Separation and Purification of Cacao (Theobroma cacao
L.) Procyanidins According to Degree of Polymerization Using a Diol Stationary Phase.J.
Agric. Food Chem., 54, 1571–1576.
Kennedy, J. A., Hayasaka, Y., Vidal, S., Waters, E. J., & Jones, G. P. (2001). Composition of grape
skin proanthocyanidins at different stages of berry development.J. Agric. Food Chem., 49,
5348–5355.
Kennedy, J. A., Matthews, M. A., & Waterhouse, A. L. (2002). Effect of maturity and vine water
status on grape skin and wine flavonoids.Am. J. Enol. Vitic., 53, 268–274.
Laborde, B., Moine-Ledoux, V., Richard, T., Saucier, C., Dubourdieu, D., & Monti, J.-P.
(2006). PVPP-Polyphenol complexes: A molecular approach.J. Agric. Food Chem., 54,
4383–4389.
Le Bourvellec, C., Guyot, S., & Renard, C. M. G.C. (2004). Non-covalent interaction between
procyanidins and apple cell wall material. Part I – Effect of some environmental parameters.
Biochim. Biophys. Acta, 1672, 192–202.
Le Bourvellec, C., Bouchet, B., & Renard, C. M. G. C. (2005). Non-covalent interaction between
procyanidins and apple cell wall material. Part III: Study on model polysaccharides.Biochim.
Biophys. Acta, 1725, 10–18.

Free download pdf