✦ LIBER ✦

Rapid and simple method for the quantification of flavan-3-ols in wine

✍ Scribed by Maria A. Silva; Isabelle Ky; Michael Jourdes; Pierre-Louis Teissedre

Publisher: Springer
Year: 2011
Tongue: English
Weight: 212 KB
Volume: 234
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-011-1628-0

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Erratum to: Rapid and simple method for

Erratum to: Rapid and simple method for the quantification of flavan-3-ols in wine

✍ Maria A. Silva; Isabelle Ky; Michael Jourdes; Pierre-Louis Teissedre 📂 Article 📅 2011 🏛 Springer 🌐 English ⚖ 120 KB

Oligomeric flavanoids. Part 17. Absolute

Oligomeric flavanoids. Part 17. Absolute configurations of flavan-3-ols and 4-arylflavan-3-ols via the Mosher method

✍ Wanda Rossouw; Alexander F. Hundt; Jacobus A. Steenkamp; Daneel Ferreira 📂 Article 📅 1994 🏛 Elsevier Science 🌐 French ⚖ 753 KB

Study and quantification of monomeric fl

Study and quantification of monomeric flavan-3-ol and dimeric procyanidin quinonic forms by HPLC/ESI-MS. Application to red wine oxidation

✍ Nathalie Vivas de Gaulejac; Nicolas Vivas; Marie-Françoise Nonier; Christelle Ab 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 165 KB

ChemInform Abstract: 1H and 13C NMR Spec

ChemInform Abstract: 1H and 13C NMR Spectroscopy in the Study of Flavan-3-ols, Proanthocyanidins, and Their Derivatives. Part 3. 13C Nuclear Magnetic Resonance Spectroscopy of Flavan-3-ols and Proanthocyanidins

✍ A. D. VDOVIN; Z. A. KULIEV; N. D. ABDULLAEV 📂 Article 📅 2010 🏛 John Wiley and Sons ⚖ 27 KB 👁 3 views

1H and13C spectroscopy in the study of f

1H and13C spectroscopy in the study of flavan-3-ols, proanthocyanidins, and their derivatives

✍ A. D. Vdovin; Z. A. Kuliev; N. D. Abdullaev 📂 Article 📅 1997 🏛 Springer 🌐 English ⚖ 932 KB

Comparative study of browning and flavan

Comparative study of browning and flavan-3-ols during the storage of white sherry wines treated with different fining agents

✍ Baron, Rosario; Mayen, Manuel; Merida, Julieta; Medina, Manuel 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 110 KB 👁 2 views

White sherry wines were treated with three ®ning agents (activated charcoal, PVPP and Riduxhigh), in addition to an initial treatment with casein and bentonite, in four different combinations. The wines were stored at 20 or 30 °C for 1 year with a view to examining changes in their ¯avan-3-ol fracti