Vitisin A Content in Chilean Wines from Vitis vinifera Cv. Cabernet Sauvignon and Contribution to the Color of Aged Red Wines-Reference-Cited by-同舟云学术

Vitisin A Content in Chilean Wines from Vitis vinifera Cv. Cabernet Sauvignon and Contribution to the Color of Aged Red Wines

Published:2003-09-06 Issue:21 Volume:51 Page:6261-6267
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schwarz Michael¹,Quast Peter¹,von Baer Dietrich¹,Winterhalter Peter¹

Affiliation:

1. Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany, and Facultad de Farmacia, Depto. Análisis Instrumental, Universidad de Concepción, Concepción, Chile

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0346612

Reference27 articles.

1. A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

2. Identification of an anthocyanin occurring in some red wines

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

4. Color stability and structural transformations of cyanidin 3,5-diglucoside and four 3-deoxyanthocyanins in aqueous solutions

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