Subject: Dimers (Chemical physics) | Research Article | Chromatographic Techniques | Anatomy | Oligomers | Crops | Alcoholic Beverages | Materials by Structure | Chemical Compounds | Agriculture | astringence | Physical Sciences | Nitriles | Fruits | Organic Chemistry | tanin | Plants | Reversed Phase Chromatography | Physics | vin rouge | Crop Science | vin | Acetonitrile | Diet | Chemistry | Beverages | Biology and Life Sciences | Materials Science | Research and Analysis Methods | Physiology | oenologie | Liquid Chromatography | Medicine | Body Fluids | proanthocyanidine | Saliva | Q | High Performance Liquid Chromatography | Nutrition | R | Chemical physics | Science | Organisms | Medicine and Health Sciences | Organic Compounds | Wine | Grapes
Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. Condensed tannins, which are also known as proanthocyanidins (PAs), belong to the flavonoid class of polyphenols... View more
6 Zeng L, Teissèdre P-L, Jourdes M. Structures of polymeric pigments in red wine and their derived quantification markers revealed by high-resolution quadrupole time-of-flight mass spectrometry. Rapid Commun Mass Sp. 2016; 30(1):81–8. doi: 10.1002/rcm.7416
7 Pechamat L, Zeng L, Jourdes M, Ghidossi R, Teissedre PL. Occurrence and formation kinetics of pyranomalvidin-procyanidin dimer pigment in merlot red wine: Impact of acidity and oxygen concentrations. J. Agri. and Food Chem. 2014; 62(7):1701–5.