Pathway leading to the formation of anthocyanin-vinylphenol adducts and related pigments in red wines

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 12, 2003, Pages 3682-3687

  Schwarz, Michael ^a   Wabnitz, Tobias C ^b   Winterhalter, Peter ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

Aging products; Anthocyanins; Hydroxycinnamic acids; Malvidin 3 glucoside; Pinotin A; Red wine; Vinylphenols; Vitis vinifera

Indexed keywords

4 VINYLCATECHOL; 4 VINYLGUAIACOL; 4 VINYLPHENOL; 4 VINYLSYRINGOL; ANTHOCYANIN; AROMATIC COMPOUND; CAFFEIC ACID; CARBENE; CINNAMIC ACID; COUMARIC ACID; FERULIC ACID; MALVIDIN 3 GLUCOSIDE; PHENOL DERIVATIVE; PIGMENT; PINOTIN A; PYRAN; SINAPIC ACID; UNCLASSIFIED DRUG; VINYL DERIVATIVE;

ARTICLE; CHEMICAL REACTION; DECARBOXYLATION; ELECTRON; FERMENTATION; GRAPE; MOLECULAR STABILITY; OXIDATION; REACTION ANALYSIS; WINE;

ANTHOCYANINS; PHENOLS; PIGMENTS, BIOLOGICAL; TIME FACTORS; VITIS; WINE;

VITIS; VITIS SP.; VITIS VINIFERA;

EID: 0038012773     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0340963     Document Type: Article

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