Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution-Reference-Cited by-同舟云学术

Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution

Published:2012-02-07 Issue:2 Volume:17 Page:1483-1519
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

He Fei,Liang Na-Na,Mu Lin,Pan Qiu-Hong,Wang Jun,Reeves Malcolm J.,Duan Chang-Qing

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/17/2/1483/pdf

Reference193 articles.

1. Anthocyanins in grapes and grape products

2. Tracking color and pigment changes in anthocyanin products

3. Preparative isolation of anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to red wine;Degenhardt;J. Agric. Food Chem.,2000

4. The relation of anthocyanin composition to color stability of New York State wines;Robinson;Am. J. Enol. Vitic.,1966

5. The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

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