741:. The idea is that "riper" tannins will taste softer but still impart some of the texture components found favorable in wine. In winemaking, the amount of the time that the must spends in contact with the grape skins, stems and seeds will influence the amount of tannins that are present in the wine with wines subjected to longer maceration period having more tannin extract. Following harvest, stems are normally picked out and discarded prior to fermentation but some winemakers may intentionally leave in a few stems for varieties low in tannins (like Pinot noir) in order to increase the tannic extract in the wine. If there is an excess in the amount of tannins in the wine, winemakers can use various
1295:
1120:
722:
910:. Because of that grape vines in cool, damp climates produce catechins at high levels than vines in dry, hot climates. Together with anthocyanins and tannins they increase the stability of a wines color-meaning that a wine will be able to maintain its coloring for a longer period of time. The amount of catechins present varies among grape varieties with varietals like Pinot noir having high concentrations while
1177:
520:
780:, have a beneficial effect on vascular health. The study showed that tannins suppressed production of the peptide responsible for hardening arteries. To support their findings, the study also points out that wines from the regions of southwest France and Sardinia are particularly rich in proanthocyanidins, and that these regions also produce populations with longer life spans.
31:
312:
3997:"Scientific Opinion on the substantiation of health claims related to various food(s)/food constituent(s) and protection of cells from premature aging, antioxidant activity, antioxidant content and antioxidant properties, and protection of DNA, proteins and lipids from oxidative damage pursuant to Article 13(1) of Regulation (EC) No 1924/20061"
2334:
Costa de
Camargo, Adriano; Bismara Regitano-d'Arce, Marisa Aparecida; CamarĂŁo Telles Biasoto, Aline; Shahidi, Fereidoon (2014). "Low Molecular Weight Phenolics of Grape Juice and Winemaking Byproducts: Antioxidant Activities and Inhibition of Oxidation of Human Low-Density Lipoprotein Cholesterol and
217:
into complex molecules formed notably by the condensation of proanthocyanidins and anthocyanins, which explains the modification in the color. Anthocyanins react with catechins, proanthocyanidins and other wine components during wine aging to form new polymeric pigments resulting in a modification of
1053:
is found in highest concentration in the skins of wine grapes. The accumulation in ripe berries of different concentrations of both bound and free resveratrols depends on the maturity level and is highly variable according to the genotype. Both red and white wine grape varieties contain resveratrol,
839:
Tannins are a natural preservative in wine. Un-aged wines with high tannin content can be less palatable than wines with a lower level of tannins. Tannins can be described as leaving a dry and puckered feeling with a "furriness" in the mouth that can be compared to a stewed tea, which is also very
422:
so does the concentration of anthocyanins. An issue associated with climate change has been the accumulation of sugars within the grape accelerating rapidly and outpacing the accumulation of anthocyanins. This leaves viticulturists with the choice of harvesting grapes with too high sugar content or
641:
due to their ability to release red anthocyanin pigments when they are heated in an acidic solution. Grape extracts are mainly rich in monomers and small oligomers (mean degree of polymerization < 8). Grape seed extracts contain three monomers (catechin, epicatechin and epicatechin gallate) and
867:" when the wine is cellared under appropriate temperature conditions, preferably in the range of a constant 55 to 60 °F (13 to 16 °C). Such wines mellow and improve with age with the tannic "backbone" helping the wine survive for as long as 40 years or more. In many regions (such as in
941:. In white grapes, the main flavonol is quercetin, followed by kaempferol and isorhamnetin. The delphinidin-like flavonols myricetin, laricitrin, and syringetin are missing in all white varieties, indicating that the enzyme flavonoid 3',5'-hydroxylase is not expressed in white grape varieties.
633:) are often paired with tannic wines to minimize the astringency of tannins. However, many wine drinkers find the perception of tannins to be a positive trait—especially as it relates to mouthfeel. The management of tannins in the winemaking process is a key component in the resulting quality.
3732:
Aizpurua-Olaizola, Oier; Ormazabal, Markel; Vallejo, Asier; Olivares, Maitane; Navarro, Patricia; Etxebarria, Nestor; Usobiaga, Aresatz (2015-01-01). "Optimization of
Supercritical Fluid Consecutive Extractions of Fatty Acids and Polyphenols from Vitis Vinifera Grape Wastes".
373:. Like other flavonoids, the concentration of flavonols in the grape berries increases as they are exposed to sunlight. Wine grapes facing too much sun exposure can see an accelerated ripening period, leading to a lessened ability for the synthesis of flavonols. Some
898:(catechins) are flavonoids that contribute to the construction of various tannins and contribute to the perception of bitterness in wine. They are found in highest concentrations in grape seeds but are also in the skin and stems. Catechins play a role in the
3152:
Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. Castillo-Munoz Noelia, Gomez-Alonso Sergio, Garcia-Romero
Esteban and Hermosin-Gutierrez Isidro, Journal of agricultural and food chemistry, 2007, vol. 55, no3, pp. 992-1002?
3172:
Hsu, Ya-Ling; Liang, Hsin-Lin; Hung, Chih-Hsing; Kuo, Po-Lin (2009). "Syringetin, a flavonoid derivative in grape and wine, induces human osteoblast differentiation through bone morphogenetic protein-2/extracellular signal-regulated kinase 1/2 pathway".
1054:
but more frequent skin contact and maceration leads to red wines normally having ten times more resveratrol than white wines. Resveratrol produced by grape vines provides defense against microbes, and production can be further artificially stimulated by
2637:
JáNváRy, LáSzló; Hoffmann, Thomas; Pfeiffer, Judith; Hausmann, Ludger; TöPfer, Reinhard; Fischer, Thilo C.; Schwab, Wilfried (2009). "A Double
Mutation in the Anthocyanin 5-O-Glucosyltransferase Gene Disrupts Enzymatic Activity in Vitis vinifera L".
3811:
Gakh, Andrei A.; Anisimova, Natalia Yu; Kiselevsky, Mikhail V.; Sadovnikov, Sergey V.; Stankov, Ivan N.; Yudin, Mikhail V.; Rufanov, Konstantin A.; Krasavin, Mikhail Yu; Sosnov, Andrey V. (2010). "Dihydro-resveratrol—A potent dietary polyphenol".
237:
or "skin contact" is used to increase the concentration of phenols in wine. Phenolic acids are found in the pulp or juice of the wine and can be commonly found in white wines which usually do not go through a maceration period. The process of
636:
Tannins are found in the skin, stems, and seeds of wine grapes but can also be introduced to the wine through the use of oak barrels and chips or with the addition of tannin powder. The natural tannins found in grapes are known as
546:(and such greater acidity) will have a higher occurrence of ionized anthocyanins which will increase the amount of bright red pigments. Wines with a higher pH will have a higher concentration of blue and colorless pigments. As the
423:
with too low anthocyanin content. In most grapes anthocyanins are found only in the outer cell layers of the skin, leaving the grape juice inside virtually colorless. Therefore, to get color pigmentation in the wine, the
3645:
Wirth, J.; Morel-Salmi, C.; Souquet, J.M.; Dieval, J.B.; Aagaard, O.; Vidal, S.; Fulcrand, H.; Cheynier, V. (2010). "The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines".
3288:
Gatto P.; Vrhovsek U.; Muth J.; Segala C.; Romualdi C.; Fontana P.; Pruefer D.; Stefanini M.; Moser C.; Mattivi F.; Velasco R. (2008). "Ripening and genotype control stilbene accumulation in healthy grapes".
1324:
Depending on the methods of production, wine type, grape varieties, ageing processes, the following phenolics can be found in wine. The list, sorted in alphabetical order of common names, is not exhaustive.
604:
Tannins refer to the diverse group of chemical compounds in wine that can affect the color, aging ability and texture of the wine. While tannins cannot be smelled or tasted, they can be perceived during
761:
them out as sediments. As a wine ages, tannins will form long polymerized chains which come across to a taster as "softer" and less tannic. This process can be accelerated by exposing the wine to
335:, color and mouthfeel of the wine. In white wines the number of flavonoids is reduced due to the lesser contact with the skins that they receive during winemaking. There is on-going study into the
542:
of the wine. In this case, the three types of anthocyanin pigments are red, blue and colorless with the concentration of those various pigments dictating the color of the wine. A wine with low
710:
fruits, can be added at different stages of the wine production to improve color durability. The tannins derived from oak influence are known as "hydrolysable tannins" being created from the
226:
method is 216 mg/100 ml for red wine and 32 mg/100 ml for white wine. The content of phenols in rosé wine (82 mg/100 ml) is intermediate between that in red and white wines.
327:. These phenols, mainly derived from the stems, seeds and skins are often leached out of the grape during the maceration period of winemaking. The amount of phenols leached is known as
2935:
Identification of the origin of commercial enological tannins by the analysis of monosaccharides and polyalcohols. Luz Sanz M., Martinez-Castro Isabel and Moreno-Arribas M. Victoria,
3511:
3154:
2940:
2915:
3700:
Sarni, Pascale; Fulcrand, Hélène; Souillol, Véronique; Souquet, Jean-Marc; Cheynier, Véronique (1995). "Mechanisms of anthocyanin degradation in grape must-like model solutions".
1107:
most commonly associated with the vanilla notes in wines that have been aged in oak. Trace amounts of vanillin are found naturally in grapes, but they are most prominent in the
2226:
or other benefits, there is little evidence that wine polyphenols actually have any effect in humans. Limited preliminary research indicates that wine polyphenols may decrease
430:
needs to be in contact with the grape skins in order for the anthocyanins to be extracted. Hence, white wine can be made from red wine grapes in the same way that many white
297:, the common grape vine, from which European style wines are made the world over, produces many phenolic compounds. There is a varietal effect on the relative composition.
497:. In the mid-20th century, French ampelographers used this knowledge to test the various vine varieties throughout France to identify which vineyards still contained non-
2724:
He, Jingren (2006). "Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques".
3673:
Sarni-Manchado, Pascale; Cheynier, VĂ©ronique; Moutounet, Michel (1997). "Reactions of polyphenoloxidase generated caftaric acid o-quinone with malvidin 3-O-glucoside".
2885:
Mattivi F.; Vrhovsek U.; Masuero D.; Trainotti D. (2009). "Differences in the amount and structure of extractable skin and seed tannins amongst red grape cultivars".
3610:
Morel-Salmi, CĂ©cile; Souquet, Jean-Marc; Bes, Magali; Cheynier, VĂ©ronique (2006). "Effect of Flash
Release Treatment on Phenolic Extraction and Wine Composition".
914:
and especially Syrah have very low levels. As an antioxidant, there are some studies into the health benefits of moderate consumption of wines high in catechins.
1082:
family has lower levels of resveratrol. In the late 20th century interest in the possible health benefits of resveratrol in wine was spurred by discussion of the
2963:"Preliminary Investigation for the Differentiation of Enological Tannins According to Botanical Origin: Determination of Gallic Acid and Its Derivatives"
377:
will use measurement of flavonols such as quercetin as an indication of a vineyard's sun exposure and the effectiveness of canopy management techniques.
1316:(bottom). The picture shows peaks corresponding to the different phenolic compounds. The hump between 9 and 15 minutes corresponds to the presence of
2256:
4079:
2914:
Compositional investigation of pigmented tannin. Kennedy James A. and
Hayasaka Yoji, A.C.S. symposium series, 2004, vol. 886, pp. 247-264,
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2177:
1798:
1545:
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Varea, S.; GarcĂa-Vallejo, M.; CadahĂa, E.; de SimĂłn, Fernández (2001). "Polyphenols susceptible to migrate from cork stoppers to wine".
1111:
structure of oak barrels. Newer barrels will impart more vanillin, with the concentration present decreasing with each subsequent usage.
642:
procyanidin oligomers. Grape skin extracts contain four monomers (catechin, epicatechin, gallocatechin and epigallocatechin), as well as
2187:
2172:
1994:
1515:
737:", which is roughly determined by tasting the grapes off the vines, is being used along with sugar levels as a determination of when to
490:
1914:
1793:
3217:
1964:
1530:
1485:
457:) found in wine grapes which are responsible for the vast range of coloring from ruby red through to dark black found in wine grapes.
3529:
Conde, Elvira; CadahĂa, Estrella; GarcĂa-Vallejo, MarĂa
ConcepciĂłn; Fernández de SimĂłn, BrĂgida (1998). "Polyphenolic Composition of
2821:
Sarni-Manchado, Pascale; Cheynier, VĂ©ronique; Moutounet, Michel (1999). "Interactions of Grape Seed
Tannins with Salivary Proteins".
2207:
1884:
1748:
1510:
1500:
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Dufour, C; Bayonove, C. L. (1999). "Interactions between wine polyphenols and aroma substances. An insight at the molecular level".
3449:
Pollnitz, Alan P; Pardon, Kevin H; Sefton, Mark A (2000). "Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine".
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1979:
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Alvarez-RodrĂguez, MarĂa Luisa; Belloch, Carmela; Villa, Mercedes; Uruburu, Federico; Larriba, Germán; Coque, Juan-JosĂ© R (2003).
3118:
Mattivi F.; Guzzon R.; Vrhovsek U.; Stefanini M.; Velasco R. (2006). "Metabolite
Profiling of Grape: Flavonols and Anthocyanins".
1989:
1879:
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during metabolic processes of the grapevine. The amount of tannins found naturally in grapes varies depending on the variety with
1974:
1909:
1788:
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In the vineyards, there is also a growing distinction being made between "ripe" and "unripe" tannins present in the grape. This "
2197:
1944:
1894:
1758:
174:, sunlight will increase the concentration of phenolics in the grape berries, their development being an important component of
3776:
Nave, Frederico (2010). "Thermodynamic and
Kinetic Properties of a Red Wine Pigment: Catechin-(4,8)-malvidin-3- O -glucoside".
2202:
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1864:
1728:
1713:
1535:
1505:
1460:
3388:
Bavaresco L.; Fregoni M.; Trevisan M.; Mattivi F.; Vrhovsek U; Falchetti R. (2002). "The occurrence of piceatannol in grape".
1465:
2548:"Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review"
1999:
1984:
1954:
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which will change the color of the wine, causing it to develop more "brick red" hues. These molecules will link up to create
509:
1904:
1874:
1773:
1738:
1490:
2786:
Brouillard, R. (2003). "Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?".
1969:
1404:
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Flash release and wine quality. Escudier J.L., Kotseridis Y. and Moutounet M., Progrès Agricole et Viticole, 2002 (French)
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1939:
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1354:
171:
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1849:
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859:. Tannins impart a mouth-puckering astringency when the wine is young but "resolve" (through a chemical process called
2673:
He, Fei; Mu, Lin; Yan, Guo-Liang; Liang, Na-Na; Pan, Qiu-Hong; Wang, Jun; Reeves, Malcolm J.; Duan, Chang-Qing (2010).
1934:
3213:"The red wine phenolics piceatannol and myricetin act as agonists for estrogen receptor in human breast cancer cells"
1854:
1480:
1450:
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defense of the grape berry, being produced in higher concentrations by the grape vines when it is being attacked by
883:, diluting the tannic characteristics. White wines and wines that are vinified to be drunk young (for examples, see
2219:
2192:
1929:
1693:
1844:
1688:
1445:
1294:
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Atanasova, Vessela (2002). "Effect of oxygenation on polyphenol changes occurring in the course of wine-making".
2097:
150:
The natural phenols are not evenly distributed within the grape. Phenolic acids are largely present in the pulp,
670:
being 4 of the most tannic grape varieties. The reaction of tannins and anthocyanins with the phenolic compound
4094:
1475:
1267:
617:
and sense of bitterness that they can leave in the mouth. This is due to the tendency of tannins to react with
3261:
Vrhovsek U. (1998). "Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties".
1656:
319:
or extended skin contact allows the extraction of phenolic compounds from the skins of the grape into the wine
202:
will essentially originate from the pulp, and these will be the phenolic acids together with lower amounts of
1818:
765:, which oxidize tannins to quinone-like compounds that are polymerization-prone. The winemaking technique of
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336:
223:
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pigments in the wine. The resulting wine's coloring will have more blue hues than bright ruby red hues.
178:. The proportion of the different phenols in any one wine will therefore vary according to the type of
3562:"Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples"
840:
tannic. This effect is particularly profound when drinking tannic wines without the benefit of food.
4099:
3849:"Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red wine during maturation"
3013:
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1066:, tend to produce grapes with higher levels of resveratrol than warmer, drier wine regions such as
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424:
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are the most important group of nonflavonoid phenols in wine. The four most abundant ones are the
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2593:
2434:
2393:
2316:
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2261:
1414:
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Low molecular weight polyphenols, as well as ellagitannins, are susceptible to be extracted from
1079:
872:
848:
655:
567:
526:
wine has a high pH level which means that there is a higher concentration of blue and colorless
3324:
Mattivi F. (1993). "Solid phase extraction of trans-resveratrol from wines for HPLC analysis".
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Marie-hélène, Salagoity-Auguste; Tricard, Christian; Marsal, Frédéric; Sudraud, Pierre (1986).
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Cheynier V, Duenas-Paton M, Salas E, Maury C, Souquet JM, Sarni-Manchado P, Fulcrand H (2006).
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will have anthocyanins with two molecules. This phenomenon is due to a double mutation in the
447:
316:
234:
175:
55:
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fruits, can be added at different stages of the wine production to improve color durability.
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103:
67:
3976:. Linus Pauling Institute, Micronutrient Information Center, Oregon State University. 2015
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and contribute to the aromas in wine. Although wine polyphenols are speculated to provide
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In red wine, up to 90% of the wine's phenolic content falls under the classification of
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which contribute to the color and mouthfeel of the wine. The non-flavonoids include the
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2239:
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450:, which have a small amount of anthocyanins in the pulp that produces pigmented juice.
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43:
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The phenolic compounds in grapes contribute to the taste, color and mouthfeel of wine.
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1299:
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1005:
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955:, flavonols which are present in red grape varieties only, can be found in red wine.
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742:
587:
547:
505:
458:
439:
415:
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273:
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106:). This large group of natural phenols can be broadly separated into two categories,
71:
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which influence the color of red wine. Commercial preparations of tannins, known as
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550:, anthocyanins will react with other acids and compounds in wines such as tannins,
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135:
63:
59:
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A study in wine production and consumption has shown that tannins, in the form of
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when the skin of red wine grapes changes color from green to red to black. As the
2737:
2546:
GutiĂ©rrez-Gamboa, GastĂłn; Zheng, Wei; MartĂnez de Toda, Fernando (January 2021).
2475:"Flavonoids act as negative regulators of auxin transport in vivo in arabidopsis"
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Polyphenol concentrations in red, white and rosé wines at www.phenol-explorer.eu
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2004:
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is also present in grape from where it can be extracted and found in red wine.
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87:
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1058:. Grapevines in cool, damp regions with higher risk of grape diseases, such as
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Wine polyphenols vary with age and variety (Polyphenols on www.guideduvin.com)
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and function of the grapevine. However, there is evidence that in some plants
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2297:"Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids"
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107:
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are produced during ageing of red wine in oak barrels that are infected by
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is characterized by anthocyanins that are composed of only one molecule of
30:
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3345:
311:
2490:
2147:
1828:
1677:
1641:
1429:
1399:
1344:
1302:
1247:
1135:
1124:
1104:
1100:
868:
816:
804:
695:
683:
671:
659:
630:
409:
362:
243:
207:
203:
195:
183:
167:
159:
99:
95:
91:
79:
4071:
3231:
2572:
534:
The color variation in the finished red wine is partly derived from the
3995:
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) (2010).
3916:
Haseeb, Sohaib; Alexander, Bryce; Baranchuk, Adrian (10 October 2017).
3337:
2137:
1309:
754:
746:
651:
618:
559:
472:
366:
277:
247:
3891:
3789:
3623:
3546:
3302:
3274:
3131:
2834:
2651:
2348:
1274:. The technique allows for a better extraction of phenolic compounds.
1150:
structures in the wood. They help protect the wine from oxidation and
461:
can use this observation to assist in the identification of different
2675:"Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes"
2009:
1317:
1147:
1108:
911:
876:
762:
750:
726:
667:
622:
599:
396:
115:
3026:
3001:
395:, being frequently responsible for the blue to red colors found in
1293:
1175:
1151:
1118:
835:
Effects of tannins on the drinkability and aging potential of wine
808:
720:
687:
663:
610:
518:
400:
310:
269:
186:
will be richer in phenols abundant in the skin and seeds, such as
35:
4030:"Dietary polyphenols: Good, bad, or indifferent for your health?"
2931:
2929:
1074:. Different grape varieties tend to have differing levels, with
812:
691:
571:
427:
404:
51:
852:
773:
use oxygen to partially mimic the effect of aging on tannins.
442:. The exception to this is the small class of grapes known as
242:
can also introduce phenolic compounds into wine, most notably
847:
see natural tannins (found particularly in varietals such as
210:. Red wines will also have the phenols found in white wines.
1263:
Extraction levels in relation with grape pressing techniques
1180:
Extracted cork inscribed with "Bottled at origin" in Spanish
3847:
Dallas, C.; Ricardo-Da-Silva, J.M.; Laureano, Olga (1995).
2525:. Third Edition, pp. 273-274. Oxford University Press 2006
2473:
Brown DE, Rashotte AM, Murphy AS, et al. (June 2001).
725:
Fermenting with the stem, seeds and skin will increase the
543:
3000:
Corder R, Mullen W, Khan NQ, et al. (November 2006).
2455:. Third Edition, pp 517-518. Oxford University Press 2006
2541:
2539:
391:
Anthocyanins are phenolic compounds found throughout the
3326:
Zeitschrift fĂĽr Lebensmittel-Untersuchung und -Forschung
1258:
Phenolic content in relation with wine making techniques
361:
Within the flavonoid category is a subcategory known as
3431:. Third Edition, p. 492, Oxford University Press 2006,
2372:"Structure and properties of wine pigments and tannins"
3410:. Third Edition, p. 727. Oxford University Press 2006
3370:. Third Edition, p. 569. Oxford University Press 2006
3097:. Third Edition, p. 144. Oxford University Press 2006
2864:. Third Edition, p. 680. Oxford University Press 2006
1188:
into the wine. The identified polyphenols are gallic,
3002:"Oenology: red wine procyanidins and vascular health"
2619:. Third Edition, p. 24. Oxford University Press 2006
2178:
VinylpyranoMv-3-coumaroylglucoside-procyanidin dimer
1799:
Malvidin-3-O-coumaroylglucoside-4-vinyl(epi)catechin
1546:
Delphinidin-3-O-acetylglucoside-4-vinyl(epi)catechin
2060:(epicatechin-(4β→8)-epicatechin-(4β→8)-epicatechin)
855:barrel aging) as a sign of potential longevity and
566:and become sediment at the bottom of wine bottles.
407:. In wine grapes, they develop during the stage of
222:. Average total polyphenol content measured by the
213:Wine simple phenols are further transformed during
2411:Fulcrand H, Duenas M, Salas E, Cheynier V (2006).
2188:Vinylpyranomalvidin-3O-coumaroylglucoside-catechin
2173:Vinylpyranomalvidin-3O-glucoside-procyanidin dimer
1995:Petunidin-3-O-acetylglucoside-4-vinyl(epi)catechin
1516:Delphinidin-3-O-coumaroylglucoside-4-vinylcatechol
1172:Natural phenols and polyphenols from cork stoppers
1078:and the Pinot family having high levels while the
1008:. In wine they are present also in the free form (
54:. These include a large group of several hundred
3058:"Wine Lovers Page - Wine Lexicon: Tannic, tannis"
2956:
2954:
1915:Peonidin-3-O-acetylglucoside-4-vinyl(epi)catechin
1794:Malvidin-3-O-acetylglucoside-4-vinyl(epi)catechin
1086:involving the health of wine drinkers in France.
863:) into delicious and complex elements of "bottle
260:and were not thought to be active in the primary
2413:"Phenolic reactions during winemaking and aging"
1965:Petunidin-3-O-coumaroylglucoside-4-vinylcatechol
1531:Delphinidin-3-O-coumaroylglucoside-4-vinylphenol
783:Reactions of tannins with the phenolic compound
453:There are several types of anthocyanins (as the
2910:
2908:
2856:
2854:
2852:
2295:Kennedy JA, Matthews MA, Waterhouse AL (2002).
2208:Vinylpyranomalvidin-3O-acetylglucoside-catechin
1885:Peonidin-3-O-coumaroylglucoside-4-vinylcatechol
1749:Malvidin-3-O-coumaroylglucoside-4-vinylcatechol
1511:Delphinidin-3-O-acetylglucoside-4-vinylcatechol
1501:Delphinidin-3-O-coumaroylglucoside-pyruvic acid
917:In red grapes, the main flavonol is on average
3702:Journal of the Science of Food and Agriculture
1980:Petunidin-3-O-coumaroylglucoside-4-vinylphenol
1541:Delphinidin-3-O-glucoside-4-vinyl(epi)catechin
2887:Australian Journal of Grape and Wine Research
2611:
2609:
2607:
2242:have not confirmed such effects, as of 2017.
1960:Petunidin-3-O-acetylglucoside-4-vinylcatechol
1950:Petunidin-3-O-coumaroylglucoside-pyruvic acid
1900:Peonidin-3-O-coumaroylglucoside-4-vinylphenol
1784:Malvidin-3-O-coumaroylglucoside-vinylguaiacol
1764:Malvidin-3-O-coumaroylglucoside-4-vinylphenol
1526:Delphinidin-3-O-acetylglucoside-4-vinylphenol
875:are blended with lower-tannin grapes such as
799:Commercial preparations of tannins, known as
8:
3814:Bioorganic & Medicinal Chemistry Letters
3211:Maggiolini, M; Recchia, A G (October 2005).
1990:Petunidin-3-O-glucoside-4-vinyl(epi)catechin
1880:Peonidin-3-O-acetylglucoside-4-vinylcatechol
1870:Peonidin-3-O-coumaroylglucoside-pyruvic acid
1779:Malvidin-3-O-acetylglucoside-4-vinylguaiacol
1769:Malvidin-3-O-caffeoylglucoside-4-vinylphenol
1744:Malvidin-3-O-acetylglucoside-4-vinylcatechol
1734:Malvidin-3-O-coumaroylglucoside-acetaldehyde
1719:Malvidin-3-O-coumaroylglucoside-pyruvic acid
1496:Delphinidin-3-O-acetylglucoside-pyruvic acid
1250:is one of the molecules responsible for the
2417:American Journal of Enology and Viticulture
2376:American Journal of Enology and Viticulture
1975:Petunidin-3-O-acetylglucoside-4-vinylphenol
1910:Peonidin-3-O-glucoside-4-vinyl(epi)catechin
1789:Malvidin-3-O-glucoside-4-vinyl(epi)catechin
629:, foods that are high in proteins (such as
508:varieties are also known to not synthesize
110:and non-flavonoids. Flavonoids include the
3880:Journal of Agricultural and Food Chemistry
3612:Journal of Agricultural and Food Chemistry
3535:Journal of Agricultural and Food Chemistry
3533:Cork from Different Spanish Provenances".
2823:Journal of Agricultural and Food Chemistry
2640:Journal of Agricultural and Food Chemistry
2337:Journal of Agricultural and Food Chemistry
2198:Vinylpyranopetunidin-3O-glucoside-catechin
2066:(catechin-(4α→8)-catechin-(4α→8)-catechin)
1945:Petunidin-3-O-acetylglucoside-pyruvic acid
1895:Peonidin-3-O-acetylglucoside-4-vinylphenol
1759:Malvidin-3-O-acetylglucoside-4-vinylphenol
787:creates another class of tannins known as
674:creates another class of tannins known as
4045:
4012:
3933:
3911:
3909:
3577:
3230:
3025:
2700:
2690:
2571:
2498:
2428:
2387:
2203:Vinylpyranopeonidin-3O-glucoside-catechin
2183:Vinylpyranomalvidin-3O-glucoside-catechin
1865:Peonidin-3-O-acetylglucoside-pyruvic acid
1729:Malvidin-3-O-acetylglucoside-acetaldehyde
1714:Malvidin-3-O-acetylglucoside-pyruvic acid
1536:Delphinidin-3-O-glucoside-4-vinylguaiacol
1506:Delphinidin-3-O-glucoside-4-vinylcatechol
1461:Cyanidin-3-O-acetylglucoside-pyruvic acid
3113:
3111:
2880:
2878:
1466:Cyanidin-coumaroylglucoside-pyruvic acid
791:which influences the color of red wine.
268:play a role as endogenous regulators of
170:) in the skin and the seeds. During the
29:
3175:Molecular Nutrition & Food Research
2287:
2257:Clarification and stabilization of wine
2218:Polyphenol compounds may interact with
1985:Petunidin-3-O-glucoside-4-vinylguaiacol
1955:Petunidin-3-O-glucoside-4-vinylcatechol
1521:Delphinidin-3-O-glucoside-4-vinylphenol
3206:
3204:
1905:Peonidin-3-O-glucoside-4-vinylguaiacol
1875:Peonidin-3-O-glucoside-4-vinylcatechol
1774:Malvidin-3-O-glucoside-4-vinylguaiacol
1739:Malvidin-3-O-glucoside-4-vinylcatechol
1491:Delphinidin-3-O-glucoside-pyruvic acid
1134:Oak barrel will add compounds such as
887:) typically have lower tannin levels.
757:that can bind to tannins molecule and
538:of anthocyanin pigments caused by the
3727:
3725:
3723:
3486:European Food Research and Technology
1970:Petunidin-3-O-glucoside-4-vinylphenol
1405:Catechin-(4,8)-malvidin-3-O-glucoside
650:oligomers. The tannins are formed by
570:are chemical compounds formed in red
434:are made from the red wine grapes of
7:
2939:, 2008, vol. 111, no3, pp. 778-783,
1940:Petunidin-3-O-glucoside-pyruvic acid
1890:Peonidin-3-O-glucoside-4-vinylphenol
1754:Malvidin-3-O-glucoside-4-vinylphenol
1123:Phenolic compounds like tannins and
331:. These compounds contribute to the
256:Most wine phenols are classified as
3778:The Journal of Physical Chemistry B
1860:Peonidin-3-O-glucoside-pyruvic acid
1850:Peonidin-3-(6-p-caffeoyl)-glucoside
1724:Malvidin-3-O-glucoside-acetaldehyde
1709:Malvidin-3-O-glucoside-pyruvic acid
1456:Cyanidin-3-O-glucoside-pyruvic acid
1340:Anthocyanidin-caftaric acid adducts
491:anthocyanin 5-O-glucosyltransferase
3218:Journal of Molecular Endocrinology
1486:Delphinidin coumaroyl 3O glucoside
276:and are usually secreted into the
25:
3935:10.1161/circulationaha.117.030387
1704:Malvidin glucoside-ethyl-catechin
1320:, mostly present in the red wine.
1224:; the ellagitannins are roburins
70:of wine. These compounds include
3918:"Wine and cardiovascular health"
2899:10.1111/j.1755-0238.2008.00027.x
1935:Petunidin coumaroyl-3O glucoside
1836:(Pelargonidin 3,5-O-diglucoside)
1298:LC chromatograms at 280 nm of a
1290:Phenolic compounds found in wine
1146:present in oak are derived from
158:in the skin, and other phenols (
146:Origin of the phenolic compounds
4047:10.1016/j.cardiores.2006.10.004
2019:Oligomeric procyanidins :
1855:Peonidin coumaroyl 3O-glucoside
1481:Delphinidin acetyl-3O glucoside
1451:Cyanidin coumaroyl 3O glucoside
1360:B type proanthocyanidin trimers
1127:can be extracted from aging in
851:and often accentuated by heavy
3660:10.1016/j.foodchem.2010.04.008
3429:"The Oxford Companion to Wine"
3408:"The Oxford Companion to Wine"
3368:"The Oxford Companion to Wine"
3095:"The Oxford Companion to Wine"
2862:"The Oxford Companion to Wine"
2617:"The Oxford Companion to Wine"
2523:"The Oxford Companion to Wine"
2453:"The Oxford Companion to Wine"
2000:Phloroglucinol carboxylic acid
1699:Malvidin coumaroyl-3Oglucoside
1355:B type proanthocyanidin dimers
795:Addition of enological tannins
1:
3687:10.1016/S0031-9422(97)00190-8
3579:10.1016/S0378-1097(03)00053-3
3463:10.1016/S0021-9673(00)00086-8
2800:10.1016/S0031-9422(03)00518-1
2773:10.1016/S0003-2670(01)01617-8
2564:10.1016/j.foodres.2020.109946
2193:Vinylpyranomalvidin-3O-phenol
1930:Petunidin acetyl-3O-glucoside
1694:Malvidin cafeoyl-3O-glucoside
562:that eventually exceed their
172:growth cycle of the grapevine
2738:10.1016/j.chroma.2006.09.011
1845:Peonidin acetyl-3O-glucoside
1689:Malvidin acetyl-3O-glucoside
1446:Cyanidin acetyl 3O glucoside
1437:(Cyanidin-3,5-O-diglucoside)
1284:oxygen in limited quantities
1270:is a technique used in wine
621:, such as the ones found in
365:, which includes the yellow
3865:10.5073/vitis.1995.34.51-56
3451:Journal of Chromatography A
3077:"What are Tannins in Wine?"
2726:Journal of Chromatography A
2552:Food Research International
465:. The European vine family
218:the wine color and a lower
4121:
3826:10.1016/j.bmcl.2010.08.002
2979:10.5344/ajev.1986.37.4.301
2430:10.5344/ajev.2006.57.3.289
2389:10.5344/ajev.2006.57.3.298
2313:10.5344/ajev.2002.53.4.268
1286:affects phenolic content.
1138:and hydrolysable tannins (
962:
597:
384:
354:
347:properties of flavonoids.
304:
18:Phenolic compounds in wine
3566:FEMS Microbiology Letters
3075:Wallace, Keith S (2005).
2692:10.3390/molecules15129057
1216:aldehydes; the coumarins
871:), tannic grapes such as
198:, whereas the phenols in
4014:10.2903/j.efsa.2010.1489
1657:Isorhamnetol 3-glucoside
1476:Delphinidin 3O glucoside
1282:The exposure of wine to
3747:10.1111/1750-3841.12715
3735:Journal of Food Science
3714:10.1002/jsfa.2740690317
2267:Phenolic content in tea
2083:protocatechuic aldehyde
1819:Myricetol 3-glucuronide
1115:Phenols from oak ageing
516:as other varieties do.
514:acetylated anthocyanins
337:health benefits of wine
3187:10.1002/mnfr.200800483
2761:Analytica Chimica Acta
2335:DNA Strand Breakage".
1925:Petunidin 3O glucoside
1673:Kaempferol glucuronide
1636:Grape reaction product
1321:
1181:
1131:
735:physiological ripeness
730:
584:controlled oxygenation
531:
320:
39:
3498:10.1007/s002170100327
2098:Quercetol glucuronide
1840:Peonidin 3O-glucoside
1814:Myricetol 3-glucoside
1683:Malvidin 3O-glucoside
1652:p-Hydroxybenzoic acid
1596:Ethyl protocatechuate
1441:Cyanidin 3O-glucoside
1297:
1200:, and ellagic acids;
1179:
1122:
1056:ultraviolet radiation
975:Hydroxycinnamic acids
970:Hydroxycinnamic acids
811:seed and skin, plant
724:
690:seed and skin, plant
627:food and wine pairing
586:processes during the
522:
314:
258:secondary metabolites
33:
4028:Halliwell B (2007).
2491:10.1104/pp.126.2.524
2228:platelet aggregation
1667:Kaempferol glucoside
1144:hydrolyzable tannins
582:processes or during
280:of the grapevine as
272:transport. They are
50:—occur naturally in
3784:(42): 13487–13496.
3232:10.1677/jme.1.01783
3018:2006Natur.444..566C
2343:(50): 12159–12171.
2238:, but high-quality
2093:Quercetol glucoside
2078:Protocatechuic acid
1571:Epicatechin gallate
1556:Dihydro-resveratrol
729:content of the wine
718:found in the wood.
416:sugars in the grape
42:Phenolic compounds—
3427:J. Robinson (ed),
3406:J. Robinson (ed),
3366:J. Robinson (ed),
3338:10.1007/BF01201331
3093:J. Robinson (ed),
2967:Am. J. Enol. Vitic
2860:J. Robinson (ed),
2615:J. Robinson (ed),
2521:J. Robinson (ed),
2451:J. Robinson (ed),
2301:Am. J. Enol. Vitic
2277:Wine preservatives
2262:Grape seed extract
1415:Coniferyl aldehyde
1322:
1182:
1132:
873:Cabernet Sauvignon
849:Cabernet Sauvignon
801:enological tannins
731:
680:enological tannins
656:Cabernet Sauvignon
568:Pyranoanthocyanins
532:
510:para-coumaroylated
321:
56:chemical compounds
40:
3928:(15): 1434–1448.
3892:10.1021/jf980314u
3820:(20): 6149–6151.
3790:10.1021/jp104749f
3624:10.1021/jf053153k
3547:10.1021/jf970863k
3303:10.1021/jf8017707
3291:J Agric Food Chem
3275:10.1021/jf980461s
3263:J Agric Food Chem
3181:(11): 1452–1461.
3132:10.1021/jf061538c
3126:(20): 7692–7702.
3120:J Agric Food Chem
3064:on July 18, 2011.
2835:10.1021/jf9805146
2652:10.1021/jf900146a
2349:10.1021/jf504185s
1581:Epsilon-viniferin
1278:Microoxygeneation
789:pigmented tannins
778:proanthocyanidins
767:micro-oxygenation
676:pigmented tannins
639:proanthocyanidins
483:and the American
448:Alicante Bouschet
339:derived from the
288:Grape polyphenols
233:, the process of
192:proanthocyanidins
176:canopy management
164:proanthocyanidins
104:proanthocyanidins
16:(Redirected from
4112:
4076:
4060:
4059:
4049:
4025:
4019:
4018:
4016:
3992:
3986:
3985:
3983:
3981:
3970:
3964:
3963:
3937:
3913:
3904:
3903:
3875:
3869:
3868:
3844:
3838:
3837:
3808:
3802:
3801:
3773:
3767:
3766:
3741:(1): E101–E107.
3729:
3718:
3717:
3697:
3691:
3690:
3681:(7): 1365–1369.
3670:
3664:
3663:
3642:
3636:
3635:
3607:
3601:
3598:
3592:
3591:
3581:
3557:
3551:
3550:
3541:(8): 3166–3171.
3526:
3520:
3516:
3509:
3481:
3475:
3474:
3446:
3440:
3425:
3419:
3404:
3398:
3397:
3385:
3379:
3364:
3358:
3357:
3321:
3315:
3314:
3297:(24): 11773–85.
3285:
3279:
3278:
3258:
3252:
3251:
3249:
3247:
3234:
3208:
3199:
3198:
3169:
3163:
3159:
3150:
3144:
3143:
3115:
3106:
3091:
3085:
3084:
3072:
3066:
3065:
3060:. Archived from
3054:
3048:
3047:
3029:
2997:
2991:
2990:
2958:
2949:
2945:
2933:
2924:
2920:
2912:
2903:
2902:
2882:
2873:
2858:
2847:
2846:
2818:
2812:
2811:
2794:(7): 1179–1186.
2783:
2777:
2776:
2756:
2750:
2749:
2732:(1–2): 215–225.
2721:
2715:
2714:
2704:
2694:
2670:
2664:
2663:
2634:
2628:
2613:
2602:
2601:
2575:
2543:
2534:
2519:
2513:
2512:
2502:
2470:
2464:
2449:
2443:
2442:
2432:
2408:
2402:
2401:
2391:
2367:
2361:
2360:
2331:
2325:
2324:
2292:
2123:Sinapic aldehyde
1576:Epigallocatechin
1129:oak wine barrels
891:Other flavonoids
418:increase during
375:viticulturalists
84:dihydroflavonols
58:that affect the
21:
4120:
4119:
4115:
4114:
4113:
4111:
4110:
4109:
4095:Natural phenols
4085:
4084:
4074:
4068:
4063:
4027:
4026:
4022:
3994:
3993:
3989:
3979:
3977:
3972:
3971:
3967:
3915:
3914:
3907:
3877:
3876:
3872:
3846:
3845:
3841:
3810:
3809:
3805:
3775:
3774:
3770:
3731:
3730:
3721:
3699:
3698:
3694:
3672:
3671:
3667:
3644:
3643:
3639:
3609:
3608:
3604:
3599:
3595:
3559:
3558:
3554:
3528:
3527:
3523:
3514:
3483:
3482:
3478:
3448:
3447:
3443:
3426:
3422:
3405:
3401:
3387:
3386:
3382:
3365:
3361:
3323:
3322:
3318:
3287:
3286:
3282:
3260:
3259:
3255:
3245:
3243:
3210:
3209:
3202:
3171:
3170:
3166:
3157:
3151:
3147:
3117:
3116:
3109:
3092:
3088:
3074:
3073:
3069:
3056:
3055:
3051:
3027:10.1038/444566a
2999:
2998:
2994:
2960:
2959:
2952:
2943:
2934:
2927:
2918:
2913:
2906:
2884:
2883:
2876:
2859:
2850:
2820:
2819:
2815:
2785:
2784:
2780:
2758:
2757:
2753:
2723:
2722:
2718:
2685:(12): 9057–91.
2672:
2671:
2667:
2636:
2635:
2631:
2614:
2605:
2545:
2544:
2537:
2520:
2516:
2472:
2471:
2467:
2450:
2446:
2410:
2409:
2405:
2369:
2368:
2364:
2333:
2332:
2328:
2294:
2293:
2289:
2285:
2248:
2240:clinical trials
2236:HDL cholesterol
2234:, and increase
2216:
2053:B2-3'-O-gallate
1601:4-Ethylguaiacol
1551:Delta-viniferin
1312:(middle) and a
1292:
1280:
1265:
1260:
1174:
1162:4-ethylguaiacol
1117:
1098:
1038:
972:
967:
965:Wine and health
961:
893:
837:
797:
648:prodelphinidins
602:
596:
463:grape varieties
432:sparkling wines
389:
383:
359:
353:
345:chemopreventive
315:The process of
309:
303:
290:
148:
28:
23:
22:
15:
12:
11:
5:
4118:
4116:
4108:
4107:
4105:Wine chemistry
4102:
4097:
4087:
4086:
4083:
4082:
4077:
4067:
4066:External links
4064:
4062:
4061:
4040:(2): 341–347.
4034:Cardiovasc Res
4020:
3987:
3965:
3905:
3870:
3839:
3803:
3768:
3719:
3708:(3): 385–391.
3692:
3675:Phytochemistry
3665:
3648:Food Chemistry
3637:
3618:(12): 4270–6.
3602:
3593:
3552:
3521:
3476:
3441:
3420:
3399:
3380:
3359:
3316:
3280:
3269:(10): 4203–8.
3253:
3225:(2): 269–281.
3200:
3164:
3145:
3107:
3086:
3067:
3049:
2992:
2973:(4): 301–303.
2950:
2937:Food chemistry
2925:
2904:
2874:
2848:
2813:
2788:Phytochemistry
2778:
2751:
2716:
2665:
2629:
2603:
2535:
2514:
2465:
2444:
2423:(3): 289–297.
2403:
2382:(3): 298–305.
2362:
2326:
2286:
2284:
2281:
2280:
2279:
2274:
2272:Wine chemistry
2269:
2264:
2259:
2254:
2247:
2244:
2215:
2212:
2211:
2210:
2205:
2200:
2195:
2190:
2185:
2180:
2175:
2170:
2165:
2160:
2155:
2150:
2145:
2140:
2135:
2130:
2128:Sinapinic acid
2125:
2120:
2115:
2110:
2105:
2100:
2095:
2090:
2085:
2080:
2075:
2074:
2073:
2070:procyanidin T2
2067:
2064:Procyanidin C2
2061:
2058:procyanidin C1
2055:
2050:
2048:B2-3-O-gallate
2045:
2043:B1-3-O-gallate
2040:
2038:Procyanidin B4
2035:
2033:Procyanidin B3
2030:
2028:Procyanidin B2
2025:
2023:Procyanidin B1
2017:
2012:
2007:
2002:
1997:
1992:
1987:
1982:
1977:
1972:
1967:
1962:
1957:
1952:
1947:
1942:
1937:
1932:
1927:
1922:
1917:
1912:
1907:
1902:
1897:
1892:
1887:
1882:
1877:
1872:
1867:
1862:
1857:
1852:
1847:
1842:
1837:
1831:
1826:
1821:
1816:
1811:
1806:
1804:Methyl gallate
1801:
1796:
1791:
1786:
1781:
1776:
1771:
1766:
1761:
1756:
1751:
1746:
1741:
1736:
1731:
1726:
1721:
1716:
1711:
1706:
1701:
1696:
1691:
1686:
1680:
1675:
1670:
1664:
1659:
1654:
1649:
1644:
1639:
1633:
1628:
1623:
1618:
1613:
1608:
1603:
1598:
1593:
1588:
1586:Ethyl caffeate
1583:
1578:
1573:
1568:
1563:
1558:
1553:
1548:
1543:
1538:
1533:
1528:
1523:
1518:
1513:
1508:
1503:
1498:
1493:
1488:
1483:
1478:
1473:
1468:
1463:
1458:
1453:
1448:
1443:
1438:
1432:
1427:
1422:
1417:
1412:
1407:
1402:
1397:
1392:
1387:
1382:
1377:
1372:
1367:
1362:
1357:
1352:
1347:
1342:
1337:
1332:
1291:
1288:
1279:
1276:
1264:
1261:
1259:
1256:
1202:protocatechuic
1190:protocatechuic
1173:
1170:
1116:
1113:
1103:is a phenolic
1097:
1096:Phenolic acids
1094:
1084:French paradox
1043:also produces
1037:
1034:
1006:fertaric acids
971:
968:
960:
959:Non-flavonoids
957:
921:, followed by
904:grape diseases
892:
889:
881:Cabernet Franc
861:polymerization
836:
833:
796:
793:
785:anthocyanidins
771:decanting wine
598:Main article:
595:
592:
486:Vitis labrusca
479:vines such as
468:Vitis vinifera
459:Ampelographers
385:Main article:
382:
379:
355:Main article:
352:
349:
305:Main article:
302:
299:
294:Vitis vinifera
289:
286:
147:
144:
128:phenolic acids
72:phenolic acids
44:natural phenol
38:pictured here.
27:Wine chemistry
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
4117:
4106:
4103:
4101:
4098:
4096:
4093:
4092:
4090:
4081:
4078:
4073:
4070:
4069:
4065:
4057:
4053:
4048:
4043:
4039:
4035:
4031:
4024:
4021:
4015:
4010:
4006:
4002:
3998:
3991:
3988:
3975:
3969:
3966:
3961:
3957:
3953:
3949:
3945:
3941:
3936:
3931:
3927:
3923:
3919:
3912:
3910:
3906:
3901:
3897:
3893:
3889:
3886:(2): 678–84.
3885:
3881:
3874:
3871:
3866:
3862:
3858:
3854:
3850:
3843:
3840:
3835:
3831:
3827:
3823:
3819:
3815:
3807:
3804:
3799:
3795:
3791:
3787:
3783:
3779:
3772:
3769:
3764:
3760:
3756:
3752:
3748:
3744:
3740:
3736:
3728:
3726:
3724:
3720:
3715:
3711:
3707:
3703:
3696:
3693:
3688:
3684:
3680:
3676:
3669:
3666:
3661:
3657:
3653:
3649:
3641:
3638:
3633:
3629:
3625:
3621:
3617:
3613:
3606:
3603:
3597:
3594:
3589:
3585:
3580:
3575:
3571:
3567:
3563:
3556:
3553:
3548:
3544:
3540:
3536:
3532:
3531:Quercus suber
3525:
3522:
3519:
3513:
3507:
3503:
3499:
3495:
3491:
3487:
3480:
3477:
3472:
3468:
3464:
3460:
3456:
3452:
3445:
3442:
3438:
3437:0-19-860990-6
3434:
3430:
3424:
3421:
3417:
3416:0-19-860990-6
3413:
3409:
3403:
3400:
3395:
3391:
3384:
3381:
3377:
3376:0-19-860990-6
3373:
3369:
3363:
3360:
3355:
3351:
3347:
3343:
3339:
3335:
3331:
3327:
3320:
3317:
3312:
3308:
3304:
3300:
3296:
3292:
3284:
3281:
3276:
3272:
3268:
3264:
3257:
3254:
3242:
3238:
3233:
3228:
3224:
3220:
3219:
3214:
3207:
3205:
3201:
3196:
3192:
3188:
3184:
3180:
3176:
3168:
3165:
3162:
3156:
3149:
3146:
3141:
3137:
3133:
3129:
3125:
3121:
3114:
3112:
3108:
3104:
3103:0-19-860990-6
3100:
3096:
3090:
3087:
3082:
3078:
3071:
3068:
3063:
3059:
3053:
3050:
3045:
3041:
3037:
3033:
3028:
3023:
3019:
3015:
3012:(7119): 566.
3011:
3007:
3003:
2996:
2993:
2988:
2984:
2980:
2976:
2972:
2968:
2964:
2957:
2955:
2951:
2948:
2942:
2938:
2932:
2930:
2926:
2923:
2917:
2911:
2909:
2905:
2900:
2896:
2892:
2888:
2881:
2879:
2875:
2871:
2870:0-19-860990-6
2867:
2863:
2857:
2855:
2853:
2849:
2844:
2840:
2836:
2832:
2828:
2824:
2817:
2814:
2809:
2805:
2801:
2797:
2793:
2789:
2782:
2779:
2774:
2770:
2766:
2762:
2755:
2752:
2747:
2743:
2739:
2735:
2731:
2727:
2720:
2717:
2712:
2708:
2703:
2698:
2693:
2688:
2684:
2680:
2676:
2669:
2666:
2661:
2657:
2653:
2649:
2646:(9): 3512–8.
2645:
2641:
2633:
2630:
2626:
2625:0-19-860990-6
2622:
2618:
2612:
2610:
2608:
2604:
2599:
2595:
2591:
2587:
2583:
2579:
2574:
2569:
2565:
2561:
2557:
2553:
2549:
2542:
2540:
2536:
2532:
2531:0-19-860990-6
2528:
2524:
2518:
2515:
2510:
2506:
2501:
2496:
2492:
2488:
2485:(2): 524–35.
2484:
2480:
2479:Plant Physiol
2476:
2469:
2466:
2462:
2461:0-19-860990-6
2458:
2454:
2448:
2445:
2440:
2436:
2431:
2426:
2422:
2418:
2414:
2407:
2404:
2399:
2395:
2390:
2385:
2381:
2377:
2373:
2366:
2363:
2358:
2354:
2350:
2346:
2342:
2338:
2330:
2327:
2322:
2318:
2314:
2310:
2307:(4): 268–74.
2306:
2302:
2298:
2291:
2288:
2282:
2278:
2275:
2273:
2270:
2268:
2265:
2263:
2260:
2258:
2255:
2253:
2252:Aging of wine
2250:
2249:
2245:
2243:
2241:
2237:
2233:
2229:
2225:
2221:
2213:
2209:
2206:
2204:
2201:
2199:
2196:
2194:
2191:
2189:
2186:
2184:
2181:
2179:
2176:
2174:
2171:
2169:
2166:
2164:
2161:
2159:
2158:4-Vinylphenol
2156:
2154:
2151:
2149:
2146:
2144:
2143:Vanillic acid
2141:
2139:
2136:
2134:
2133:Syringic acid
2131:
2129:
2126:
2124:
2121:
2119:
2116:
2114:
2111:
2109:
2106:
2104:
2101:
2099:
2096:
2094:
2091:
2089:
2086:
2084:
2081:
2079:
2076:
2071:
2068:
2065:
2062:
2059:
2056:
2054:
2051:
2049:
2046:
2044:
2041:
2039:
2036:
2034:
2031:
2029:
2026:
2024:
2021:
2020:
2018:
2016:
2013:
2011:
2008:
2006:
2003:
2001:
1998:
1996:
1993:
1991:
1988:
1986:
1983:
1981:
1978:
1976:
1973:
1971:
1968:
1966:
1963:
1961:
1958:
1956:
1953:
1951:
1948:
1946:
1943:
1941:
1938:
1936:
1933:
1931:
1928:
1926:
1923:
1921:
1918:
1916:
1913:
1911:
1908:
1906:
1903:
1901:
1898:
1896:
1893:
1891:
1888:
1886:
1883:
1881:
1878:
1876:
1873:
1871:
1868:
1866:
1863:
1861:
1858:
1856:
1853:
1851:
1848:
1846:
1843:
1841:
1838:
1835:
1832:
1830:
1827:
1825:
1822:
1820:
1817:
1815:
1812:
1810:
1807:
1805:
1802:
1800:
1797:
1795:
1792:
1790:
1787:
1785:
1782:
1780:
1777:
1775:
1772:
1770:
1767:
1765:
1762:
1760:
1757:
1755:
1752:
1750:
1747:
1745:
1742:
1740:
1737:
1735:
1732:
1730:
1727:
1725:
1722:
1720:
1717:
1715:
1712:
1710:
1707:
1705:
1702:
1700:
1697:
1695:
1692:
1690:
1687:
1684:
1681:
1679:
1676:
1674:
1671:
1668:
1665:
1663:
1660:
1658:
1655:
1653:
1650:
1648:
1645:
1643:
1640:
1637:
1634:
1632:
1629:
1627:
1626:Gentisic acid
1624:
1622:
1619:
1617:
1614:
1612:
1611:Fertaric acid
1609:
1607:
1606:4-Ethylphenol
1604:
1602:
1599:
1597:
1594:
1592:
1591:Ethyl gallate
1589:
1587:
1584:
1582:
1579:
1577:
1574:
1572:
1569:
1567:
1564:
1562:
1559:
1557:
1554:
1552:
1549:
1547:
1544:
1542:
1539:
1537:
1534:
1532:
1529:
1527:
1524:
1522:
1519:
1517:
1514:
1512:
1509:
1507:
1504:
1502:
1499:
1497:
1494:
1492:
1489:
1487:
1484:
1482:
1479:
1477:
1474:
1472:
1469:
1467:
1464:
1462:
1459:
1457:
1454:
1452:
1449:
1447:
1444:
1442:
1439:
1436:
1433:
1431:
1428:
1426:
1425:Coutaric acid
1423:
1421:
1420:Coumaric acid
1418:
1416:
1413:
1411:
1408:
1406:
1403:
1401:
1398:
1396:
1395:Castavinol C4
1393:
1391:
1390:Castavinol C3
1388:
1386:
1385:Castavinol C2
1383:
1381:
1380:Castavinol C1
1378:
1376:
1373:
1371:
1370:Caftaric acid
1368:
1366:
1363:
1361:
1358:
1356:
1353:
1351:
1348:
1346:
1343:
1341:
1338:
1336:
1333:
1331:
1330:Acutissimin A
1328:
1327:
1326:
1319:
1315:
1311:
1308:
1304:
1301:
1296:
1289:
1287:
1285:
1277:
1275:
1273:
1269:
1268:Flash release
1262:
1257:
1255:
1253:
1249:
1245:
1243:
1239:
1235:
1231:
1227:
1223:
1219:
1215:
1211:
1207:
1203:
1199:
1195:
1191:
1187:
1186:cork stoppers
1178:
1171:
1169:
1167:
1166:brettanomyces
1163:
1159:
1158:4-Ethylphenol
1155:
1153:
1149:
1145:
1141:
1140:ellagitannins
1137:
1130:
1126:
1121:
1114:
1112:
1110:
1106:
1102:
1095:
1093:
1091:
1087:
1085:
1081:
1077:
1073:
1069:
1065:
1061:
1057:
1052:
1048:
1046:
1042:
1035:
1033:
1031:
1030:ferulic acids
1027:
1023:
1019:
1015:
1011:
1007:
1003:
999:
995:
991:
987:
985:
980:
979:tartaric acid
976:
969:
966:
958:
956:
954:
950:
946:
942:
940:
936:
932:
928:
924:
920:
915:
913:
909:
905:
901:
897:
890:
888:
886:
885:nouveau wines
882:
878:
874:
870:
866:
862:
858:
854:
850:
846:
841:
834:
832:
830:
826:
822:
818:
814:
810:
806:
802:
794:
792:
790:
786:
781:
779:
774:
772:
768:
764:
760:
756:
752:
748:
744:
740:
736:
728:
723:
719:
717:
713:
709:
705:
701:
697:
693:
689:
685:
681:
677:
673:
669:
665:
661:
657:
653:
649:
645:
640:
634:
632:
628:
624:
620:
616:
613:sensation of
612:
608:
601:
593:
591:
589:
588:aging of wine
585:
581:
577:
573:
569:
565:
561:
557:
553:
549:
545:
541:
537:
529:
525:
521:
517:
515:
511:
507:
502:
500:
496:
492:
488:
487:
482:
478:
474:
470:
469:
464:
460:
456:
451:
449:
445:
441:
440:Pinot Meunier
437:
433:
429:
426:
421:
417:
413:
411:
406:
402:
398:
394:
393:plant kingdom
388:
380:
378:
376:
372:
368:
364:
358:
350:
348:
346:
342:
338:
334:
330:
326:
318:
313:
308:
300:
298:
296:
295:
287:
285:
283:
279:
275:
274:water-soluble
271:
267:
263:
259:
254:
252:
249:
245:
241:
236:
232:
227:
225:
221:
216:
211:
209:
205:
201:
197:
193:
189:
185:
181:
177:
173:
169:
165:
161:
157:
153:
145:
143:
141:
137:
133:
129:
125:
121:
117:
113:
109:
105:
101:
97:
93:
89:
85:
81:
77:
73:
69:
65:
61:
57:
53:
49:
45:
37:
32:
19:
4037:
4033:
4023:
4004:
4001:EFSA Journal
4000:
3990:
3978:. Retrieved
3974:"Flavonoids"
3968:
3925:
3921:
3883:
3879:
3873:
3859:(1): 51–56.
3856:
3852:
3842:
3817:
3813:
3806:
3781:
3777:
3771:
3738:
3734:
3705:
3701:
3695:
3678:
3674:
3668:
3651:
3647:
3640:
3615:
3611:
3605:
3596:
3572:(1): 49–55.
3569:
3565:
3555:
3538:
3534:
3530:
3524:
3489:
3485:
3479:
3457:(1): 101–9.
3454:
3450:
3444:
3428:
3423:
3407:
3402:
3393:
3389:
3383:
3367:
3362:
3332:(6): 522–5.
3329:
3325:
3319:
3294:
3290:
3283:
3266:
3262:
3256:
3244:. Retrieved
3222:
3216:
3178:
3174:
3167:
3148:
3123:
3119:
3094:
3089:
3080:
3070:
3062:the original
3052:
3009:
3005:
2995:
2970:
2966:
2936:
2890:
2886:
2861:
2826:
2822:
2816:
2791:
2787:
2781:
2764:
2760:
2754:
2729:
2725:
2719:
2682:
2678:
2668:
2643:
2639:
2632:
2616:
2573:10261/229725
2555:
2551:
2522:
2517:
2482:
2478:
2468:
2452:
2447:
2420:
2416:
2406:
2379:
2375:
2365:
2340:
2336:
2329:
2304:
2300:
2290:
2232:fibrinolysis
2217:
1824:Oxovitisin A
1669:(astragalin)
1616:Ferulic acid
1561:Ellagic acid
1410:Compound NJ2
1365:Caffeic acid
1323:
1281:
1266:
1254:wine fault.
1246:
1183:
1156:
1133:
1099:
1088:
1049:
1040:
1039:
1025:
1017:
1009:
1001:
993:
989:
983:
973:
943:
935:isorhamnetin
916:
908:downy mildew
896:Flavan-3-ols
894:
842:
838:
803:, made from
800:
798:
788:
782:
775:
745:agents like
732:
682:, made from
679:
675:
644:procyanidins
635:
607:wine tasting
603:
580:fermentation
556:acetaldehyde
552:pyruvic acid
533:
504:Red-berried
503:
498:
494:
484:
476:
466:
452:
408:
390:
381:Anthocyanins
360:
322:
292:
291:
255:
228:
212:
180:vinification
152:anthocyanins
149:
112:anthocyanins
88:anthocyanins
41:
4100:Polyphenols
4075:(in French)
4007:(2): 1489.
3922:Circulation
3654:: 107–116.
3396:(3): 133–6.
3081:Wine School
2829:(1): 42–7.
2224:antioxidant
2103:Resveratrol
2005:Piceatannol
1647:Hopeaphenol
1621:Gallic acid
1471:Delphinidin
1196:, caffeic,
1090:Piceatannol
1051:Resveratrol
1045:stilbenoids
1041:V. vinifera
1036:Stilbenoids
845:wine lovers
759:precipitate
716:gallic acid
615:astringency
528:anthocyanin
524:Tempranillo
506:Pinot grape
501:plantings.
495:V. vinifera
444:teinturiers
387:Anthocyanin
341:antioxidant
333:astringency
246:which adds
220:astringency
188:anthocyanin
156:stilbenoids
124:resveratrol
120:stilbenoids
76:stilbenoids
48:polyphenols
4089:Categories
2558:: 109946.
2283:References
2230:, enhance
2153:Vescalagin
2118:Scopoletin
1834:Pelargonin
1662:Kaempferol
1375:Castalagin
1335:aesculetin
1314:white wine
1307:Beaujolais
1252:cork taint
1242:castalagin
1238:vescalagin
1222:scopoletin
1218:aesculetin
1076:Muscadines
1068:California
1022:p-coumaric
963:See also:
953:syringetin
949:laricitrin
939:syringetin
931:laricitrin
927:kaempferol
857:ageability
564:solubility
536:ionization
475:while non-
446:, such as
436:Pinot noir
425:fermenting
329:extraction
325:flavonoids
317:maceration
307:Flavonoids
301:Flavonoids
282:glycosides
266:flavonoids
262:metabolism
253:to wines.
235:maceration
231:winemaking
215:wine aging
200:white wine
108:flavonoids
102:polymers (
94:monomers (
3944:0009-7322
3755:1750-3841
3492:: 56–61.
2893:: 27–35.
2767:: 15–27.
2679:Molecules
2598:230556619
2582:0963-9969
2220:volatiles
2168:Vitisin B
2163:Vitisin A
2113:Roburin E
2108:Roburin A
2088:Quercetin
2015:Pinotin A
1920:Petunidin
1809:Myricetol
1631:Grandinin
1566:Engeletin
1350:Astringin
1305:(top), a
1234:grandinin
1210:coniferyl
1152:reduction
1072:Australia
986:-caftaric
945:Myricetin
923:myricetin
919:quercetin
900:microbial
829:myrobalan
821:quebracho
708:myrobalan
700:quebracho
672:catechins
548:wine ages
455:glycoside
371:quercetin
363:flavonols
357:Flavonols
351:Flavonols
240:oak aging
208:stilbenes
204:catechins
196:flavonols
168:flavonols
160:catechins
96:catechins
80:flavonols
68:mouthfeel
4056:17141749
3960:26520546
3952:28993373
3900:10563952
3834:20813524
3798:20925351
3763:25471637
3632:16756356
3588:12644227
3506:85419949
3471:10768504
3354:46152576
3311:19032022
3241:16216908
3195:19784998
3161:18502213
3140:17002441
3036:17136085
2987:88027174
2947:20520307
2922:16184447
2843:10563846
2808:14599515
2746:16997314
2711:21150825
2660:19338353
2590:33509499
2509:11402184
2439:86822376
2398:84044849
2357:25417599
2321:10545757
2246:See also
2148:vanillin
2072:(trimer)
1829:Pallidol
1678:Malvidin
1642:Guaiacol
1430:Cyanidin
1400:Catechin
1345:Astilbin
1303:red wine
1272:pressing
1248:Guaiacol
1206:vanillic
1194:vanillic
1136:vanillin
1125:vanillin
1105:aldehyde
1101:Vanillin
1080:Cabernet
1064:Burgundy
1060:Bordeaux
998:coutaric
906:such as
869:Bordeaux
817:chestnut
805:oak wood
696:chestnut
684:oak wood
660:Nebbiolo
631:red meat
619:proteins
560:polymers
499:vinifera
493:gene of
477:vinifera
420:ripening
410:veraison
244:vanillin
184:Red wine
140:cinnamic
130:such as
122:such as
100:flavanol
92:flavanol
3980:11 June
3518:1144008
3346:8328217
3246:3 March
3044:4303406
3014:Bibcode
2702:6259108
2214:Effects
2138:Tyrosol
2010:Piceids
1685:(oenin)
1318:tannins
1214:sinapic
1198:ferulic
1142:). The
1014:caffeic
981:esters
865:bouquet
825:gambier
755:gelatin
747:albumin
739:harvest
712:ellagic
704:gambier
652:enzymes
611:tactile
609:by the
594:Tannins
578:during
540:acidity
481:hybrids
473:glucose
397:flowers
367:pigment
278:vacuole
248:vanilla
142:acids.
136:caffeic
132:benzoic
116:tannins
4054:
3958:
3950:
3942:
3898:
3832:
3796:
3761:
3753:
3630:
3586:
3515:
3504:
3469:
3435:
3414:
3374:
3352:
3344:
3309:
3239:
3193:
3158:
3138:
3101:
3042:
3034:
3006:Nature
2985:
2944:
2919:
2868:
2841:
2806:
2744:
2709:
2699:
2658:
2623:
2596:
2588:
2580:
2529:
2507:
2500:111146
2497:
2459:
2437:
2396:
2355:
2319:
1435:Cyanin
1212:, and
1148:lignin
1109:lignin
1024:, and
1000:, and
992:- and
937:, and
912:Merlot
877:Merlot
763:oxygen
751:casein
743:fining
727:tannin
668:Tannat
623:saliva
600:Tannin
405:leaves
401:fruits
98:) and
3956:S2CID
3853:Vitis
3512:INIST
3502:S2CID
3390:Vitis
3350:S2CID
3155:INIST
3040:S2CID
2983:S2CID
2941:INIST
2916:INIST
2594:S2CID
2435:S2CID
2394:S2CID
2317:S2CID
1638:(GRP)
1300:pinot
1026:trans
1018:trans
1010:trans
1002:trans
994:trans
984:trans
843:Many
809:grape
688:grape
664:Syrah
625:. In
576:yeast
572:wines
270:auxin
251:aroma
224:Folin
64:color
60:taste
36:Syrah
4052:PMID
3982:2017
3948:PMID
3940:ISSN
3896:PMID
3830:PMID
3794:PMID
3759:PMID
3751:ISSN
3628:PMID
3584:PMID
3467:PMID
3433:ISBN
3412:ISBN
3372:ISBN
3342:PMID
3307:PMID
3248:2015
3237:PMID
3191:PMID
3136:PMID
3099:ISBN
3032:PMID
2866:ISBN
2839:PMID
2804:PMID
2742:PMID
2730:1134
2707:PMID
2656:PMID
2621:ISBN
2586:PMID
2578:ISSN
2527:ISBN
2505:PMID
2457:ISBN
2353:PMID
1310:rosé
1240:and
1228:and
1220:and
1160:and
1070:and
1062:and
951:and
827:and
813:gall
769:and
753:and
714:and
706:and
692:gall
666:and
646:and
554:and
438:and
428:must
403:and
343:and
206:and
194:and
166:and
154:and
138:and
126:and
114:and
66:and
52:wine
46:and
4042:doi
4009:doi
3930:doi
3926:136
3888:doi
3861:doi
3822:doi
3786:doi
3782:114
3743:doi
3710:doi
3683:doi
3656:doi
3652:123
3620:doi
3574:doi
3570:220
3543:doi
3494:doi
3490:213
3459:doi
3455:874
3334:doi
3330:196
3299:doi
3271:doi
3227:doi
3183:doi
3128:doi
3022:doi
3010:444
2975:doi
2895:doi
2831:doi
2796:doi
2769:doi
2765:458
2734:doi
2697:PMC
2687:doi
2648:doi
2568:hdl
2560:doi
2556:139
2495:PMC
2487:doi
2483:126
2425:doi
2384:doi
2345:doi
2309:doi
1032:).
990:cis
879:or
853:oak
574:by
512:or
229:In
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