Wine Chemistry and Biochemistry

(Steven Felgate) #1

498 N. Terrier et al.


Brouillard, R., & Dangles, O. (1994). Anthocyanin molecular interactions : the first step in the
formation of new pigments during wine aging.Food Chem., 51, 365–371.
Calderon, P., VanBuren, J., & Robinson, W. (1968). Factors influencing the formation of precipi-
tates and hazes by gelatin and condensed and hydrolyzable tannins.J. Agric. Food Chem., 16,
479–482.
Canals, R., Llaudy, M., Valls, J., Canals, J., & Zamora, F. (2005). Influence of ethanol concentration
on the extraction of color and phenolic compounds from the skins andseeds of Tempranillo
grapes at different stages of ripening.J. Agric. Food Chem., 53, 4019–4025.
Cantos, E., Espin, J., & Tomas-Barberan, F. (2002). Varietal differences among the polyphenol
profiles of seven table grape cultivars studied by LC-DAD-MS-MS.J. Agric. Food Chem., 50,
5691–5696.
Castellarin, S., Di Gaspero, G., Marconi, R., Nonis, A., Peterlunger, E., Paillard, S., Adam-
Blondon, A., & Testolin, R. (2006). Colour variation in red grapevines (Vitis vinifera L.):
genomic organisation, expression of flavonoid 3’-hydroxylase, flavonoid 3’,5’-hydroxylase
genes and related metabolite profiling of red cyanidin-/blue delphinidin based anthocyanins
in berry skin.BMC Genomics,7, 12.
Chamkha, M., Cathala, B., Cheynier, V.,& Douillard, R. (2003). Phenolic composition
of champagnes from Chardonnay and Pinot Noir vintages.J. Agric. Food Chem., 51,
3179–3184.
Charlton, A. J., Baxter, N. J., Lilley, T. H., Haslam, E., McDonald, C. J., & Williamson, M. P.
(1996). Tannin interactions with a full-length human salivary proline-rich protein display a
stronger affinity than with proline-rich repeats.FEBS Lett., 382, 289–292.
Charlton, A., Baxter, N. J., Khan, M. L., Moir, A. J. G., Haslam, E., Davis, A. P., & Williamson,
M. P. (2002a). Polyphenol/peptide binding and precipitation.J. Agric. Food Chem., 50,
1593–1601.
Charlton, A. J., Haslam, E., & Williamson, M. P.(2002b). Multiple conformations of the proline-
rich-protein/epigallocatechin gallate complex determined by time-averaged nuclear overhauser
effects.J. Am. Chem. Soc., 124, 9899–9905.
Cheynier, V., & Ricardo Da Silva, J. M. (1991). Oxidation of grape procyanidins in model solutions
containing trans-caffeoyl tartaric acid and grape polyphenoloxidase.J. Agric. Food Chem., 39,
1047–1049.
Cheynier, V., & Rigaud, J. (1986). HPLC separation and characterization of flavonols in the skins
of Vitis vinifera var. Cinsault.Am. J. Enol. Vitic., 37, 248–252.
Cheynier, V., & Van Hulst, M. W. (1988). Oxidation of trans-caftaric acid and 2-S-glutathionyl
caftaric acid in model solutions.J. Agric. Food Chem., 36, 10–15.
Cheynier, V., Osse, C., & Rigaud, J. (1988). Oxidation of grape juice phenolic compounds in model
solutions.J. Food Sci., 53, 1729–1732.
Cheynier, V., Basire, N., & Rigaud, J. (1989a). Mechanism of trans-caffeoyl tartaric acid and cat-
echin oxidation in model solutions containing grape polyphenoloxidase.J. Agric. Food Chem.,
37 , 1069–1071.
Cheynier, V., Rigaud, J., Souquet, J. M., Barill`ere, J. M., & Moutounet, M. (1989b). Effect of
pomace contact and hyperoxidation on the phenoliccomposition and quality of Grenache and
Chardonnay wines.Am. J. Enol. Vitic., 40, 36–42.
Cheynier, V., Fulcrand, H., Guyot, S., Oszmianski, J., & Moutounet, M. (1995). Reactions of
enzymically generated quinones in relation to browning in grape musts and wines in Lee, C. Y.,
& Whitaker, J. R. (Eds), Enzymatic browning and its prevention in foods, American Chemical
Society, pp. 130–143.
Cheynier, V., Fulcrand, H., Sarni, P., & Moutounet, M. (1997a). Reactivity of phenolic compounds
in wine: Diversity of mechanisms and resulting products.In Vino analytica scientia.Bordeaux,
pp. 143–154.
Cheynier, V., Prieur, C., Guyot, S., Rigaud, J., & Moutounet, M. (1997b). The structures of tannins
in grapes and wines and their interactions with proteins in Watkins, T. R. (Ed), Wine. Nutritional
and therapeutic benefits, American Chemical Society, pp. 81–93.

Free download pdf