Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde

Author:

Morata A.,Calderón F.,González M.C.,Gómez-Cordovés M.C.,Suárez J.A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Isolation and structures of oligomeric wine pigments by bisulfite-mediated ion-exchange chromatography;Asenstorfer;Journal of Agricultural and Food Chemistry,2001

2. Effect of oxygenation on polyphenol changes occurring in the course of wine making;Atanasova;Analytica Chimica Acta,2002

3. HPLC of anthocyanins in port wines: determination of aging rates;Bakker;Vitis,1986

4. Isolation, identification and characterization of new color-stable anthocyanins occurring in some red wines;Bakker;Journal of Agricultural and Food Chemistry,1997

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

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