Xanthylium salts formation involved in wine colour changes

International Journal of Food Science and Technology

Volumn 35, Issue 1, 2000, Pages 63-74

  Es Safi, Nour Eddine ^a,b   Le Guernevé, Christine ^a   Fulcrand, Hélène ^a   Cheynier, Véronique ^a   Moutounet, Michel ^a  

^a CEMAGREF   (France)

^b MOHAMMED V UNIVERSITY IN RABAT   (Morocco)

Author keywords

Glyoxylic acid; Wine ageing; Xanthene; Xanthylium; Yellow pigments

Indexed keywords

EID: 0034354084     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2000.00339.x     Document Type: Article

References (26)

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