Evolution and Stability of Anthocyanin-Derived Pigments during Port Wine Aging
Author:
Affiliation:
1. Centro de Investigação em Química, Departamento de Química, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0106547
Reference30 articles.
1. The polymeric nature of wine pigments
2. Some interpretations of colour changes in young red wines during their conservation
3. The formation of xanthylium salts from proanthocyanidins
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