Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines-Reference-Cited by-同舟云学术

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Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines

Published:2011-11 Issue:2 Volume:129 Page:514-519
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aguirre María J.,Isaacs Mauricio,Matsuhiro Betty,Mendoza Leonora,Santos Leonardo S.,Torres Simonet

Funder

Programa Bicentenario en Ciencia y Tecnología, CONICYT-Banco Mundial, Proyecto Anillo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Electrochemical behaviour and antioxidant capacity of anthocyanins from Chilean red wine, grape and raspberry;Aguirre;Food Chemistry,2010

2. Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study;Alcalde-Eon;Analytica Chimica Acta,2006

3. Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC–DAD–ESI/Msn;Alcalde-Eon;Journal of Mass Spectrometry,2007

4. Structure of a new dimeric acetaldehyde malvidin 3-glucoside condensation product;Atanasova;Tetrahedron Letters,2002

5. Identification of an anthocyanin occurring in some red wines;Bakker;Phytochemistry,1997

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Diverse phenolic responses of six varietal wines (Vitis vinifera L.) throughout ageing in contact with a single type of oak barrels;International Journal of Food Science & Technology;2023-03-30

2. Miniaturized electrocoagulation approach for removal of polymeric pigments and selective analysis of non- and mono-hydroxylated phenolic acids in wine with HPLC-UV;RSC Advances;2021

3. Effect of the Methylation Level on the Grape Fruit Development Process;Journal of Agricultural and Food Chemistry;2020-01-21

4. Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition;Journal of the Science of Food and Agriculture;2018-08-02

5. Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality;Ciência e Técnica Vitivinícola;2017

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