Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

Bors, 2002, Annals of the New York Academy of Sciences, 57

Di Stefano, 1990, The phenolics extraction from grape solids during fermentation, Vini d’Italia, 23, 15

Fuleki, 1997, Catechin and proanthocyanidin composition of seeds from grape cultivars grown in Ontario, Journal of Agricultural and Food Chemistry, 45, 1156, 10.1021/jf960493k

Gawel, 2000, A mouth-feel wheel: Terminology for communicating the mouth-feel characteristics of red wine, Australian Journal of Grape and Wine Research, 6, 203, 10.1111/j.1755-0238.2000.tb00180.x

Gu, 2004, Concentrations of proanthocyanidins in common foods and estimations of normal consumption, Journal of Nutrition, 134, 613, 10.1093/jn/134.3.613

Guyot, 2001, Thiolysis-HPLC characterization of apple procyanidins covering a large range of polymerization states, Journal of Agricultural and Food Chemistry, 49, 14, 10.1021/jf000814z

Kühnau, 1976, The flavonoids: a class of semi-essential food components: Their role in human nutrition, World Review of Nutrition and Dietetics, 24, 117, 10.1159/000399407

Lesschaeve, 2005, Polyphenols: Factors influencing their sensorial properties and their effects on food and beverage preferences, American Journal of Clinical Nutrition, 81, 330S, 10.1093/ajcn/81.1.330S

Manach, 2005, Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies, American Journal of Clinical Nutrition, 81, 230S, 10.1093/ajcn/81.1.230S

Mattivi, 2002, Annals of the New York Academy of Sciences, 37

Mattivi, 2006, Quaderni di Scienze Viticole ed Enologiche 2005-2006, 195

Plumb, 1998, Antioxidant properties of catechins and proanthocyanidins: Effect of polymerisation, galloylation and glycosylation, Free Radical Research, 29, 351, 10.1080/10715769800300391

Prieur, 1994, Oligomeric and polymeric procyanidins from grape seeds, Phytochemisty, 36, 781, 10.1016/S0031-9422(00)89817-9

Rasmussen, 2005, Dietary proanthocyanidins: Dietary intake, bioavailability, and protection against cardiovascular disease, Molecular Nutrition and Food Research, 49, 159, 10.1002/mnfr.200400082

Rigo, 2000, Contribution of the proanthocyanidins to the peroxy radical scavenging capacity of some Italian red wines, Journal of Agricultural and Food Chemistry, 48, 1996, 10.1021/jf991203d

Scalbert, 2000, Dietary intake and bioavailability of polyphenols, Journal of Nutrition, 130, 2073S, 10.1093/jn/130.8.2073S

Souquet, 1996, Polymeric proanthocyanidins from grape skins, Phytochemisty, 43, 509, 10.1016/0031-9422(96)00301-9