Biology Reference
In-Depth Information
9.5 Bibliography
Bakker, J. and Timberlake, C. F. (1997). Isolation, identification, and characterisation of
new color-stable anthocyanins occurring in some red wines,
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45, pp. 35-43.
Barrera-García, V. D., Gougeon, R. D., Di Majo, D., De Aguirre, C., Voilley, A. and
Chassagne, D. (2007). Different sorption behaviors for wine polyphenols in contact
with oak wood,
J. Agric. Food Chem.
, 55, pp. 7021-7027.
Boulton, R. (2001). The copigmentation of anthocyanins and its role in the color of red
wine: a critical review,
Am. J. Enol. Vitic.
, 52, pp. 67-87.
Brouillard, R. and Dangles, O. (1994). Anthocyanin molecular interactions: the first step
in the formation of new pigments during wine aging?
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371.
Brouillard, R., Chassaing, S. and Fougerousse, A. (2003). Why are grape/fresh wine
anthocyanins so simple and why is it that red wine color lasts so long?
Phytochemistry
, 64, pp. 1179-1186, and references cited therein.
Cabanis, J. C., Cabanis, M. T., Cheynier, V. and Teissedre, P. L. (1998). Tables de
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Cadahía, E., Varea, S., Muñoz, L., Fernández de Simón, B. and García-Vallejo, M. C.
(2001). Evolution of ellagitannins in Spanish, French and American oak woods
during natural seasoning and toasting,
J. Agric. Food Chem.
, 49, pp. 3677-3684.
Carando, S. and Teissedre, P.-L. (1999). Catechin and procyanidin levels in French
wines: contribution to dietary intake. In
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Kluwer Academic/Plenum Publishers: New York, pp. 725-737.
Chatonnet, P., Boidron, J. N. and Pons, M. (1989). Incidence du traitement thermique du
bois de chêne sur sa composition chimique. Deuxième partie: évolution de certains
composés en fonction de l'intensité de brûlage,
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, 23, pp. 223-
250.
Cheynier, V., Trousdale, E. K., Singleton, V. L., Salgues, M. J. and Wylde, R. (1986).
Characterization of 2-S-glutathionylcaftaric acid and its hydrolysis in relation to
grape wines,
J. Agric. Food Chem.
, 34, pp. 217-221.
Cheynier, V., Rigaud, J., Souquet, J.-M., Duprat, F. and Moutounet, M. (1990). Must
browning in relation to the behavior of phenolic compounds during oxidation,
Am.
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, 41, pp. 346-349.
Clifford, M. N. (2000). Anthocyanins - Nature, occurrence and dietary burden,
J. Sci.
Food Agric.
, 80, pp. 1063-1072.
Dallas, C., Ricaro-da-Silva, J. M. and Laureano, O. (1996). Products formed in model
wine solutions involving anthocyanins, procyanidin B
2
, and acetaldehyde,
J. Agric.
Food Chem.
, 44, pp. 2402-2407.
Dangles, O., Elhabiri, M. and Brouillard, R. (1994). Kinetic and thermodynamic
investigation of the aluminium-anthocyanin complexation in aqueous solution,
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Chem. Soc. Perkin Trans. 2
, pp. 2587-2596.
