Mass spectrometric evidence for the formation of pigmented polymers in red wine

Australian Journal of Grape and Wine Research

Volumn 9, Issue 3, 2003, Pages 210-220

  Hayasaka, Yoji ^a,b   Kennedy, James A ^c  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b Adelaide Laboratory   (Australia)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanin; Electrospray mass spectrometry; Pigmented polymer; Pinot Noir; Proanthocyanidin; Red wine; Wine tannin

Indexed keywords

EID: 0242459796     PISSN: 13227130     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2003.tb00272.x     Document Type: Article

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