Tannat Uruguay
Selected indexed studies
- Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay. (J Agric Food Chem, 2003) [PMID:12926890]
- Tannat grape composition responses to spatial variability of temperature in an Uruguay's coastal wine region. (Int J Biometeorol, 2017) [PMID:28466415]
- Occurrence and biodiversity of Aspergillus section Nigri on 'Tannat' grapes in Uruguay. (Int J Food Microbiol, 2016) [PMID:26398282]
_Worker-drafted node — pending editorial review._
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- Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay. (2003) pubmed
- Tannat grape composition responses to spatial variability of temperature in an Uruguay's coastal wine region. (2017) pubmed
- Occurrence and biodiversity of Aspergillus section Nigri on 'Tannat' grapes in Uruguay. (2016) pubmed
- The high polyphenol content of grapevine cultivar tannat berries is conferred primarily by genes that are not shared with the reference genome. (2013) pubmed
- Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation. (2023) pubmed
- Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. (2022) pubmed
- Prospection of indigenous yeasts from Uruguayan Tannat vineyards for oenological applications. (2022) pubmed
- Sensory characterization of the astringency of commercial Uruguayan Tannat wines. (2017) pubmed
- Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color. (2006) pubmed
- Cytoprotection by neutral fraction of tannat red wine against oxidative stress-induced cell death. (2004) pubmed