Delaying Effect of a Wine Lactobacillus plantarum Strain on the Coloration and Xanthylium Pigment Formation Occurring in (+)-Catechin and (−)-Epicatechin Wine Model Solutions-Reference-Cited by-同舟云学术

Delaying Effect of a Wine Lactobacillus plantarum Strain on the Coloration and Xanthylium Pigment Formation Occurring in (+)-Catechin and (−)-Epicatechin Wine Model Solutions

Published:2010-10-06 Issue:21 Volume:58 Page:11318-11324
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Curiel José Antonio¹,Muñoz Rosario¹,López de Felipe Félix²

Affiliation:

1. Departamento de Microbiología, Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain

2. Grupo en Biotecnología de Bacterias Lácticas de Productos Fermentados, Instituto del Frío, CSIC, Jose Antonio de Novaís 10, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101931j

Reference43 articles.

1. Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?

2. Updated Knowledge About the Presence of Phenolic Compounds in Wine

3. An oxidized tartaric acid residue as a new bridge potentially competing with acetaldehyde in flavan-3-OL condensation

4. Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions

5. Adsorption of Phenolic Compounds and Browning Products in White Wines by Yeasts and Their Cell Walls

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