Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems

Author:

Zhao Xu,He Fei,Zhang Xin-Ke,Shi Ying,Duan Chang-Qing

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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2. Valorization of American barrel-shoot wastes: Effect of post fermentative addition and readdition on phenolic composition and chromatic quality of Syrah red wines;Baca-Bocanegra;Molecules,2020

3. Metabolic pathways of degradation of malvidin-3-O-monoglucoside by Candida oleophila;Barbosa;International Biodeterioration & Biodegradation,2019

4. Improving colour extraction and stability in red wines: The use of maceration enzymes and enological tannins;Bautista-Ortin;International Journal of Food Science and Technology,2005

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

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