Oenological tannins: a review

By A. Versari, W. D. Toit, G. Parpinello. 2013

136 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/208c0b85679e1bd12cf7998dece6eb352478fc91

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. A. Ricci
2. K. Olejar
3. P. Kilmartin
4. G. Parpinello
5. A. Versari

Citations in the corpus

• Application of Fourier Transform Infrared (FTIR) Spectroscopy in the Characterization of Tannins (2015, background): “Most of the information arises from the structure of the monomeric units (Figure 3): catechin and catechin-based compounds (flavanols, galloflavanols, and flavanol gallate) for condensed tannins, gallic acid, and derivatives (ellagic, hexahydroxydiphenic acids) for hydrolyzable tannins (47, 48).”