What Gives a Wine Its Strong Red Color? Main Correlations Affecting Copigmentation-Reference-Cited by-同舟云学术

What Gives a Wine Its Strong Red Color? Main Correlations Affecting Copigmentation

Published:2016-08-19 Issue:34 Volume:64 Page:6567-6574
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Heras-Roger Jesus¹,Díaz-Romero Carlos¹,Darias-Martín Jacinto¹

Affiliation:

1. Departamento de Ingenierı́a Quı́mica y Tecnologı́a Farmacéutica, Área de Ciencia y Tecnologı́a de Alimentos, Universidad de La Laguna, 38201 La Laguna, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b02221

Reference40 articles.

1. Anthocyanins and betalains

2. Influence of Ethanol Content on the Extent of Copigmentation in a Cencibel Young Red Wine

3. Chemical studies of anthocyanins: A review

4. Influence of Different Phenolic Copigments on the Color of Malvidin 3-Glucoside

5. Copigmentation and anti-copigmentation in grape extracts studied by spectrophotometry and post-column-reaction HPLC

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