Comparative Determination of Anthocyanins, Low Molecular Weight Phenols, and Flavanol Fractions in Vitis vinifera L. cv Carmenere Skins and Seeds by Differential Solvent Extraction and High-Performance Liquid Chromatography 

Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures 

Enhancement of Both Salivary Protein-Enological Tannin Interactions and Astringency Perception by Ethanol 

TANNIN-PROTEIN INTERACTION IS MORE CLOSELY ASSOCIATED TO ASTRINGENCY THAN TANNIN-PROTEIN COMPLEX PRECIPITATION 

Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) 

Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines 

Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines 

Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines 

Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.) 

Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region