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Influence of Potential Alcohol in Grapes on Phenolic and Sensory Characteristics of Red Wine.
J Agric Food Chem. 2024 May 22. doi: 10.1021/acs.jafc.4c01035. Online ahead of print.
J Agric Food Chem. 2024.
PMID: 38776412
Grape-derived pectic polysaccharides alter the tannin and pigment composition of Cabernet Sauvignon red wines.
Weilack I, Mehren L, Schieber A, Weber F.
Weilack I, et al.
Curr Res Food Sci. 2023 Apr 23;6:100506. doi: 10.1016/j.crfs.2023.100506. eCollection 2023.
Curr Res Food Sci. 2023.
PMID: 37188318
Free PMC article.
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Influence of Grape Cell Wall Polysaccharides on the Extraction of Polyphenols during Fermentation in Microvinifications.
Hensen JP, Hoening F, Weilack I, Damm S, Weber F.
Hensen JP, et al. Among authors: weilack i.
J Agric Food Chem. 2022 Jul 27;70(29):9117-9131. doi: 10.1021/acs.jafc.2c02697. Epub 2022 Jul 15.
J Agric Food Chem. 2022.
PMID: 35839340
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