Anthocyanin and colour evolution during maturation of four port wines: Effect of pyruvic acid addition

Journal of the Science of Food and Agriculture

Volumn 81, Issue 2, 2001, Pages 252-260

  Romero, Concepción ^a,b   Bakker, Johanna ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Interaction; Malvidin 3 glucoside; Maturation; Port wines; Pyruvic acid; Vitisin A

Indexed keywords

ANTHOCYANIN; CHEMICAL COMPOSITION; FOOD DYE; LIQUID CHROMATOGRAPHY; PYRUVIC ACID; STORAGE TEMPERATURE; VITISIN A; WINE;

EID: 0035146386     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(20010115)81:2<252::AID-JSFA810>3.0.CO;2-5     Document Type: Article

References (35)

1. Phenolic substances in grapes and wine, and their significance
2. The polymeric nature of wine pigments
3. Interpretation chimique de la couleur des vins rouges
4. Anthocyanins in grapes and grape products
5. The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography
6. The distribution and content of anthocyanins in young port wines as determined by high performance liquid chromatography
7. Anthocyanin molecular interactions: The first step in the formation of new pigments during wine aging?
8. Some interpretations of colour changes in young red wines during their conservation
9. Effects of acetaldehyde and tannins on the color and chemical age of red muscadine (Vitis rotundifolia) wine
10. Structure of new anthocyanin-derived wine pigments
11. Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines
12. Model wine solutions: Colour and composition changes during ageing
13. The effect of pH on the formation of coloured compounds in model solutions containing anthocyanins, catechin and acetaldehyde
14. Detection of compounds formed through the reaction of malvidin 3-monoglucoside and catechin in the presence of acetaldehyde
15. Interactions between catechin and malvidin 3-monoglucoside in model solutions
16. New anthocyanin pigments formed after condensation with flavanols
17. Effect of malvidin 3-monoglucoside on the browning of monomeric and dimeric flavanols
18. Studies on the acetaldehyde induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system
19. Changes in the anthocyanins, flavonoids and hydroxycinnamic acid esters during fermentation and aging of Merlot and Cabernet Sauvignon
20. Analysis of anthocyanins in Vitis vinifera wines and red color versus aging by HPLC and spectrophotometry
21. Isolation and identification of a new anthocyanin occurring in some red wines
22. Isolation, identification and characterization of new color-stable anthocyanins occurring in some red wines
23. Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions
24. Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation, vitisin A derivative formation and color characteristics of model solutions
25. Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution
26. Quantitative analysis of the anthocyanin content in grape juices and wine
27. HPLC of anthocyanins in port wines: Determination of ageing rates
28. Food colourimetry
29. The analysis of port wines by high performance liquid chromatography
30. Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine
31. Wine quality: Correlations with colour density and anthocyanin equilibria in a group of young red wines
32. The production of acetaldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging
33. The mechanism of color changes in aging port wine
34. Tristimulus measurements (CIELAB 76) of port wine colour
35. pH-dependent forms of red wine anthocyanins as antioxidants