Occurrence and Formation Kinetics of Pyranomalvidin-Procyanidin Dimer Pigment in Merlot Red Wine: Impact of Acidity and Oxygen Concentrations
Author:
Affiliation:
1. University Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d’Ornon cedex, France
2. INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d’Ornon cedex, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf4052754
Reference26 articles.
1. Bitterness and astringency of phenolic fractions in wine
2. The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography
3. The distribution and content of anthocyanins in young port wines as determined by high performance liquid chromatography
4. Mechanism of the structural transformations of anthocyanins in acidic media
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