Art

J-GLOBAL ID：201902254140300868   Reference number：19A0075023

Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects

ブドウの細胞壁多糖類組成と白ワインへのフェノール性化合物の抽出性の間の関係の研究 第1部:VintageおよびRipeness効果【JST・京大機械翻訳】

Author (8)： Garrido-Banuelos Gonzalo (RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 402 29, Goteborg, Sweden) ,  Buica Astrid (Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa) ,  Schueckel Julia (Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg, Denmark) ,  Zietsman Anscha J.J. (Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa) ,  Willats William G.T. (Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg, Denmark) ,  Willats William G.T. (School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, United Kingdom) ,  Moore John P. (Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa) ,  Du Toit Wessel J. (Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa)
Material： Food Chemistry  (Food Chem)
Volume： 278  Page： 36-46  Publication year： 2019 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： Phenolic compounds play an imp...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=19A0075023&from=J-GLOBAL&jstjournalNo=H0766A") }}

Thesaurus term： *cell wall ,  *grape ,  polysaccharide ,  maturity ,  *phenolic compound ,  climatic variation ,  pectin ,  wine making ,  *grape wine
Semi thesaurus term： ベリー類 ,  官能特性 ,  色安定性 ,  赤ワイン ,  *白ワイン , 【Automatic Indexing@JST】

Author keywords (6)： Vintage effect ,  Ripeness ,  Cell walls ,  Phenolics ,  Grapes ,  Wines

JST classification (2)： Wine  (FK04024X) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (1)： Phenol

Terms in the title (8)： ブドウ ,  細胞壁 ,  多糖類 ,  組成 ,  白ワイン ,  フェノール性化合物 ,  研究 ,  1部