Influence of copigmentation and phenolic composition on wine color
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2210-3.pdf
Reference26 articles.
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3. Boulton RB (2001) The copigmentation of anthocyanins and its role in the color of red wine: a critical review. Am J Enol Vitic 52:67–87
4. Brouillard R, Dangles O (1994) Anthocyanins molecular interactions: the first step in the formation of new pigments during wine aging. Food Chem 51:365–371
5. Brouillard R, Delaporte B, Dubois JE (1978) Chemistry of anthocyanin pigments. 3. Relaxation amplitudes in pH jump experiments. J Am Chem Soc 100:6200–6205
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