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AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines B.3 References Baderschneider, B. and Winterhalter, P. (2001) Isolation and characterization of novel benzoates, cinnamates, flavonoids, and lignans from Riesling wine and screening for antioxidant activity. Journal of Agricultural and Food Chemistry 49, 2788-2798. Boselli, E., Minardi, M., Giomo, A. and Frega, N.G. (2006) Phenolic composition and quality of white d.o.c. wines from Marche (Italy). Analytica Chimica Acta 563, 93-100. Bavcar, D., Basa Cesnik, H., Cus, F. and Kosmerl, T. (2011) The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana Vitis vinifera (L.) grape wines. International Journal of Food Science and Technology 46, 1801–1808. Brock, A. and Hofmann, T. (2008) Identification of the key astringent compounds in spinach (Spinacia oleracea) by means of the taste dilution analysis. Chemosensory Perception 1, 268-281. Cadot, Y., Caille, S., Samson, A., Barbeau, G. and Cheynier, V. (2010) Sensory dimension of wine typicality related to a terroir by quantitative descriptive analysis, just about right analysis and typicality assessement. Analytica Chimica Acta 660, 53-62. Careri, Corraddini, M. C., Elviri, L., Nicoletti, I., Zagnoni, I. (2004) Liquid Chromatography−Electrospray Tandem Mass Spectrometry of cis-Resveratrol and trans-Resveratrol: Development, Validation, and Application of the Method to Red Wine, Grape, and Winemaking Byproducts. Journal of Agricultural and Food Chemistry 52, 6868-6874 Carando, S., Teissedre, P., Pascual-Martinez, L. and Cabanis, J. (1999). Levels of flavan-3-ols in French wines. Journal of Agricultural and Food Chemistry 47, 4161-4166. Castillo-Munoz, N., Gomez-Alonso, S., Garcia-Romero, E. and Hermosin-Gutierrez, I. (2010) Flavonol profiles of Vitis vinifera white grape cultivars. Journal of Food Composition and Analysis 23, 699-705. Cejudo-Bastante, M.J., Hermosín-Gutierrez, I., Castro-Vazquez, L. and Perez-Coello, M.S. (2011) Hyperoxygenation and bottle storage of Chardonnay white wines: Effects on color-related phenolics, volatile composition, and sensory characteristics. Journal of Agricultural and Food Chemistry 59, 4171–4182 Cejudo-Bastante, M.J. , Pérez-Coello, M.S., Hermosín-Gutiérrez, I. (2010) Identification of New Derivatives of 2-S-Glutathionylcaftaric Acid in Aged White Wines by HPLC-DAD-ESI-MS n Journal of Agricultural and Food Chemistry 58, 11483-11492. Cheynier, V.F., 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. Journal of Agricultural and Food Chemistry 34, 217-221. Cheynier, V., Souquet, J.M., and Moutounet, M. (1989) Glutathione Content and Glutathione to Hydroxycinnamic Acid Ratio in Vitis vinifera Grapes and Musts. American Journal of Enology and Viticulture 40, 320-324. Cosme, F., Ricardo-da-Silva, J.M. and Laureano, O. (2008) Interactions between protein fining agents and proanthocyanidins in white wine. Food Chemistry 106, 536-544. Costa, F. and Leitao G.G (2011) Evaluation of different solvent systems for the isolation of Sparattosperma leucanthum flavonoids by counter-current chromatography. Journal of Chromatography A 1218, 6200-6205. Crothers, N. (2005) The effects of increased sun exposure and sun-induced browning on Chardonnay (Vitis vinifera L.) grape and wine composition and quality. Melbourne, Victoria University: 96 p. BSc(Hons) Thesis. Dadic, M. and Belleau G. (1973) Polyphenols and beer flavor. Proceedings of the American Society of Brewing Chemists 4, 107-114. 120
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