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Brock Kuhlman
Brock Kuhlman
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The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines
B Kuhlman, J Hansen, B Jørgensen, W du Toit, JP Moore
Food Chemistry 385, 132645, 2022
182022
Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines
G Garrido-Bañuelos, A Buica, B Kuhlman, J Schückel, AJJ Zietsman, ...
Food Research International 150, 110697, 2021
92021
Arabinogalactan proteins and polysaccharides compete directly with condensed tannins for saliva proteins influencing astringency perception of Cabernet Sauvignon wines
B Kuhlman, JL Aleixandre-Tudo, JP Moore, W du Toit
Food Chemistry 435, 137625, 2024
42024
Pectolytic enzyme treatment partially degrades an arabinogalactan protein–rhamnogalacturonan I–xyloglucan co-polymer in red wine as characterised using epitope mass profiling
B Kuhlman, JL Aleixandre-Tudo, W du Toit, JP Moore
Food Hydrocolloids 145, 109100, 2023
12023
2025-04-17 Determining the astringency-perception modulation of polysaccharides in a red wine context
B Kuhlman
2023
The relationship between enzyme treatment and polysaccharide extraction in winemaking, and subsequent sensory effects in Cabernet Sauvignon wines
B KUHLMAN, B JØRGENSEN, JLA TUDO, W DU TOIT, JP MOORE
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