562 C. Santos-Buelga and V. de Freitas
Carvalho, E., Povoas, M., Mateus, N., & de Freitas, V. A. P. (2006a). Application of flow neph-
elometry to the analysis of carbohydrate influence on protein-tannin interactions.J. Sci. Food
Agric., 86, 891–896.
Carvalho, E., Mateus, N., Plet, B., Pianet, I., Dufourc, E., & dde Freitas, V. A. P. (2006b). Influence
of wine pectic polysaccharides on the interactions between condensed tannins and salivary
proteins.J. Agric. Food Chem., 54, 8936–8944
Chapon, L., (1993). Nephelometry as a Method for Studying the Relations between Polyphenols
and Proteins.J.Inst.Brew.,99, 49–56.
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 pro-
tein display a stronger affinity than with single proline-rich repeats.FEBS Letters, 382,
289–292.
Charlton, A. J., Haslam, E., & Williamson, M. P.(2002a). Multiple conformations of the proline-
rich protein/epigallocatechin gallate complex determined by time-averaged nuclear Overhauser
effects.J. Am. Chem. Soc., 124, 9899–9905.
Charlton, A. J., Baxter, N. J., Khan, M. L., Moir, A. J. G., Haslam, E., Davies, A. P., & Williamson,
M. P. (2002b). Polyphenol/peptide binding and precipitation.J. Agric. Food Chem., 50,
1593–1601.
Cheynier, V., Moutounet, M., & Sarni-Manchado, P. (2003). Los compuestos fen ́olicos. In C.
Flanzy (Ed.),Enologia: fundamentos cientificos y tecnologicos(pp. 114–136). Madrid: Edi-
ciones Mundi-Prensa.
Cheynier, V., Due ̃nas, M., Salas, E., Maury, C., Souquet, J. M., Sarni-Manchado, P., & Fulcrand, H.
(2006). Structure and properties of wine pigments and tannins.Am. J. Enol. Vitic., 57, 298–305.
Clifford, M. N. (1997). Astringrency. In F. A. Tom ́as-Barber ́an & R. J. Robins (Ed.),Phy-
tochemistry of Fruits and Vegetables: proceedings of the phytochemical society of Europe
(pp.87–107). Oxford: Clarendon Press.
Clifford, M. N. (2000). Anthocyanins – nature, occurrence and dietary burden.J. Sci. Food Agric.,
80 , 1063–1072.
Clifford, M. N., & Scalbert, A. (2000). Ellagitannins – nature, occurrence and dietary burden.J.
Sci. Food Agric., 80, 1118–1125.
Condelli, N., Dinnella, C., Cerone, A., Monteleone, E., & Bertuccioli, M.(2006). Prediction of
perceived astringency induced by phenolic compounds II: criteria for panel selection and pre-
liminary application on wine samples.Food Qual. Pref., 17, 96–107.
Czochanska, Z., Foo L. Y., & Porter L. J. (1979). Compositional changes in lower molecular weight
flavans during grape maturation.Phytochemistry, 18, 1819–1822.
Dangles, O., & Brouillard, R. (1992). Polyphenol Interactions – the copigmentation case - ther-
modynamic data from temperature-variation and relaxation kinetics – medium effect.Can. J.
Chem., 70, 2174–2189.
Dangles, O., Saito, N., & Brouillard, R. (1993). Kinetic and thermodynamic control of flavilium
hydration in the pelargonidin–cinnamic acid complexation. Origin of the extraordinary flower
colour diversity ofPharbitisnil.J. Am. Chem. Soc., 115, 3125–3132.
Dangles, O., Elhabiri, M., & Brouillard, R. (1994). Kinetic and thermodynamic investigation of
the aluminum anthocyanin complexation in aqueous-solution.J. Chem. Soc. Perkin Trans., 2,
2587–2596.
Darias-Mart ́ın, J., Carrillo, M., D ́ıaz, E., & Boulton R. B. (2001). Enhancement of red wine colour
by pre-fermentation addition of copigments.Food Chem., 73, 217–220.
Darias-Mart ́ın, J., Martin-Luis, B., Carrillo-Lopez, M., Lamuela-Raventos, R., D ́ıaz-Romero, C.,
& Boulton R. B. (2002). Effect of caffeic acid on the color of red wine.J. Agric. Food Chem.,
50 , 2062–2067.
Darias-Martin, J., Carrillo-Lopez, M., Echavarri, J. F., & Diaz-Romero, C. (2007). The magnitude
of copigmentation in the colour of aged red wines made in the Canary Islands.Eur. Food Res.
Tech., 224, 643–648.