Formation of vitisin A during red wine fermentation and maturation

Author:

ASENSTORFER ROBERT E.,MARKIDES ANDREW J.,ILAND PATRICK G.,JONES GRAHAM P.

Publisher

Wiley

Subject

Horticulture

Reference25 articles.

1. R.E. Asenstorfer (2001 ) Isolation, structures and properties of antho-cyanins and wine pigments . PhD thesis (University of Adelaide: Adelaide) South Australia.

2. R.E. Asenstorfer, W. Cynkar, I.L. Francis, and G.P. Jones (1998 ) Determination of the extinction co-efficient of malvidin-3-glucose . Proceedings of the Tenth Australian Wine Industry Technical Conference, Sydney, NSW. (Australian Wine Industry Technical Conference Inc.: Adelaide, SA) p.258 .

3. R.E. Asenstorfer, Y. Hayasaka, P.G. Iland, S.G. Lambert, and G.P. Jones (1999 ) Wine phenolics: The development of pigments in red wine . In: Proceedings of the 1999 Conference of the New Zealand Society for Viticulture and Oenology, Auckland, New Zealand (New Zealand Society for Viticulture and Oenology, Auckland, New Zealand) pp.83 -87 .

4. Isolation and Structures of Oligomeric Wine Pigments by Bisulfite-Mediated Ion-Exchange Chromatography

5. Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines

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