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Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments.
Food Chem. 2013 May 1;138(1):556-63. doi: 10.1016/j.foodchem.2012.10.141. Epub 2012 Nov 12.
Food Chem. 2013.
PMID: 23265524
Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera).
Hanlin RL, Kelm MA, Wilkinson KL, Downey MO.
Hanlin RL, et al.
J Agric Food Chem. 2011 Dec 28;59(24):13265-76. doi: 10.1021/jf203466u. Epub 2011 Nov 29.
J Agric Food Chem. 2011.
PMID: 22085086
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