The DOI matches its Crossref record; 30 of the 30 references it cites were found in a registry or an index.
Structure and Properties of Wine Pigments and Tannins
Open accessAbstract
Grape phenolics are structurally diverse, from simple molecules to oligomers and polymers that are usually designated “tannins,” referring to their ability to interact with proteins. Anthocyanin pigments and tannins are particularly important for red wine quality. Their extraction depends on their location in the berry and their solubility. All phenolic compounds are unstable and undergo numerous enzymatic and chemical reactions. Color and taste changes during red wine aging have been ascribed to anthocyanin-tannin reactions. The structures and properties of tannins and pigmented tannins from these reactions are often misunderstood. Current research on wine phenolic composition is reviewed, with emphasis on the following issues: (1) reactions of tannins yield both larger polymers and smaller species; (2) anthocyanin reactions can generate colorless species as well as polymeric and small various pigments; (3) some polymeric pigments undergo sulfite bleaching while some low molecular weight pigments do not; (4) polymers are both soluble and astringent, so the astringency loss during aging may involve cleavage rather than polymerization; and (5) sensory properties of anthocyanins and tannins are modulated by interactions with other wine components.
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Citations
Cites
The polymeric nature of wine pigments
Somers, T. C. (1971) · Phytochemistry · doi:10.1016/s0031-9422(00)97215-7 · Cited by 575
Oligomeric and polymeric procyanidins from grape seeds
Prieur, C., Rigaud, J., Cheynier, V., & Moutounet, M. (1994) · Phytochemistry · doi:10.1016/s0031-9422(00)89817-9 · Cited by 564
Self-citationBakker, J., & Timberlake, C. F. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf960252c · Cited by 522
Polymeric proanthocyanidins from grape skins
Souquet, J.-M., Cheynier, V., Brossaud, F., & Moutounet, M. (1996) · Phytochemistry · doi:10.1016/0031-9422(96)00301-9 · Cited by 522
Self-citationThe mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium
Vidal, S., Francis, L., Guyot, S., Marnet, N., Kwiatkowski, M., Gawel, R., Cheynier, V., & Waters, E. J. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1394 · Cited by 508
Self-citationStructure and Molecular Stacking of Anthocyanins—Flower Color Variation
Goto, T., & Kondo, T. (1991) · Angewandte Chemie International Edition in English · doi:10.1002/anie.199100171 · Cited by 493
Timberlake, C. F., & Bridle, P. (1976) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1974.27.3.97 · Cited by 487
A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins
Fulcrand, H., Benabdeljalil, C., Rigaud, J., Cheynier, V., & Moutounet, M. (1998) · Phytochemistry · doi:10.1016/s0031-9422(97)00772-3 · Cited by 454
Self-citationVidal, S., Francis, L., Noble, A., Kwiatkowski, M., Cheynier, V., & Waters, E. (2004) · Analytica Chimica Acta · doi:10.1016/j.aca.2003.10.017 · Cited by 347
Self-citationEffect of oxygenation on polyphenol changes occurring in the course of wine-making
Atanasova, V., Fulcrand, H., Cheynier, V., & Moutounet, M. (2002) · Analytica Chimica Acta · doi:10.1016/s0003-2670(01)01617-8 · Cited by 328
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Cited by
Polyphenols: Extraction Methods, Antioxidative Action, Bioavailability and Anticarcinogenic Effects
Brglez Mojzer, E., Knez Hrnčič, M., Škerget, M., Knez, Ž., & Bren, U. (2016) · Molecules · doi:10.3390/molecules21070901 · Cited by 1,096
Wine and grape polyphenols — A chemical perspective
Garrido, J., & Borges, F. (2013) · Food Research International · doi:10.1016/j.foodres.2013.08.002 · Cited by 403
Metadata
- Authors
- Cheynier, V., Dueñas-Paton, M., Salas, E., Maury, C., Souquet, J.-M., Sarni-Manchado, P., & Fulcrand, H.
- Venue
- American Journal of Enology and Viticulture
- Published
- 2006-09
- Volume
- 57
- Issue
- 3
- Pages
- 298-305
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W1780861194
- Cited by
- 537
- References
- 30
- FWCI
- 18.53
- Type
- journal article
- Language
- en
- Open access
- bronze
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- Cheynier, V., Dueñas-Paton, M., Salas, E., Maury, C., Souquet, J.-M., Sarni-Manchado, P., & Fulcrand, H. (2006). Structure and Properties of Wine Pigments and Tannins. American Journal of Enology and Viticulture. https://doi.org/10.5344/ajev.2006.57.3.298
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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