Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing-Reference-Cited by-同舟云学术

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Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing

Published:2024-07 Issue: Volume:188 Page:114442
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hensen Jan-Peter,Hoening Fiona,Bogdanovic Tamara,Schieber Andreas^ORCID,Weber Fabian^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. Retention of proanthocyanidin in wine-like solution is conferred by a dynamic interaction between soluble and insoluble grape cell wall components;Bindon;Journal of Agricultural and Food Chemistry,2016

2. Factors affecting skin tannin extractability in ripening grapes;Bindon;Journal of Agricultural and Food Chemistry,2014

3. Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification;Bindon;Journal of Agricultural and Food Chemistry,2010

4. Interaction between grape-derived proanthocyanidins and cell wall material. 1. Effect on proanthocyanidin composition and molecular mass;Bindon;Journal of Agricultural and Food Chemistry,2010

5. Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins;Buchweitz;Food Chemistry,2013

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