Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools-Reference-Cited by-同舟云学术

Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools

Published:2017-04 Issue: Volume:221 Page:1685-1690
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nogales-Bueno Julio,Baca-Bocanegra Berta,Jara-Palacios María José,Hernández-Hierro José Miguel,Heredia Francisco José

Funder

FPI

Universidad de Sevilla

VPPI-Universidad de Sevilla

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors;Bimpilas;Food Chemistry,2016

2. The copigmentation of anthocyanins and its role in the color of red wine: A critical review;Boulton;American Journal of Enology and Viticulture,2001

3. Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of tempranillo grapes at different stages of ripening;Canals;Journal of Agricultural and Food Chemistry,2005

4. Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages;Fournand;Journal of Agricultural and Food Chemistry,2006

5. Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties;García-Marino;Food Research International,2013

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