acetaldehyde and tannins

acetaldehyde has been researched along with tannins in 7 studies

Research

Studies (7)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's5 (71.43)24.3611
2020's2 (28.57)2.80

Authors

AuthorsStudies
Currie, B; Diéval, JB; Han, G; Ugliano, M; Vidal, S; Waterhouse, AL1
Chen, KS; Fang, F; Grierson, D; Liu, X; Min, T; Wang, H; Wang, MM; Yin, XR1
Elias, RJ; Sheridan, MK1
Chen, W; Luo, Z; Xiong, Y; Xu, L; Zhang, Q1
Bindon, KA; Hayasaka, Y; Smith, PA; Teng, B2
Arapitsas, P; Ferreira, V; Mattivi, F; Ontañón, I; Sáez, V; Sánchez, D1

Other Studies

7 other study(ies) available for acetaldehyde and tannins

ArticleYear
Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.
    Journal of the science of food and agriculture, 2015, Volume: 95, Issue:1

    Topics: Acetaldehyde; Antioxidants; Color; Food Packaging; Oxidation-Reduction; Phenols; Povidone; Quercetin; Sulfur Dioxide; Tannins; Time Factors; Wine

2015
Isolation and expression of NAC genes during persimmon fruit postharvest astringency removal.
    International journal of molecular sciences, 2015, Jan-15, Volume: 16, Issue:1

    Topics: Acetaldehyde; Amino Acid Sequence; Carbon Dioxide; Diospyros; Fruit; Gene Expression Regulation, Developmental; Gene Expression Regulation, Plant; Genes, Plant; Molecular Sequence Data; Phylogeny; Plant Proteins; Sequence Alignment; Solubility; Tannins; Transcription, Genetic

2015
Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation.
    Food chemistry, 2015, Jun-15, Volume: 177

    Topics: Acetaldehyde; Fermentation; Tannins; Wine

2015
An integrated analysis based on transcriptome and proteome reveals deastringency-related genes in CPCNA persimmon.
    Scientific reports, 2017, 03-17, Volume: 7

    Topics: Acetaldehyde; Biosynthetic Pathways; Diospyros; Down-Regulation; Fruit; Gene Expression Profiling; Gene Expression Regulation, Plant; Gene Ontology; Genes, Plant; Glycolysis; Models, Biological; Pollination; Proanthocyanidins; Proteome; Proteomics; Reproducibility of Results; Solubility; Tannins; Transcription Factors; Transcriptome; Up-Regulation; Water

2017
Effect of Grape Seed and Skin Tannin Molecular Mass and Composition on the Rate of Reaction with Anthocyanin and Subsequent Formation of Polymeric Pigments in the Presence of Acetaldehyde.
    Journal of agricultural and food chemistry, 2019, Aug-14, Volume: 67, Issue:32

    Topics: Acetaldehyde; Anthocyanins; Chemical Precipitation; Color; Fruit; Kinetics; Molecular Weight; Pigments, Biological; Plant Extracts; Polymerization; Polymers; Seeds; Tannins; Vitis

2019
Liquid Chromatography-Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines.
    Journal of agricultural and food chemistry, 2020, Nov-25, Volume: 68, Issue:47

    Topics: Acetaldehyde; Anthocyanins; Chromatography, High Pressure Liquid; Food Storage; Mass Spectrometry; Molecular Structure; Odorants; Oxidation-Reduction; Oxygen; Sulfur Dioxide; Tannins; Wine

2020
Precipitation of Tannin-Anthocyanin Derivatives in Wine is Influenced by Acetaldehyde Concentration and Tannin Molecular Mass with Implications for the Development of Nonbleachable Pigments.
    Journal of agricultural and food chemistry, 2021, Apr-28, Volume: 69, Issue:16

    Topics: Acetaldehyde; Anthocyanins; Tannins; Vitis; Wine

2021