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

Phytochemistry

Volumn 64, Issue 7, 2003, Pages 1179-1186

  Brouillard, R ^a   Chassaing, S ^a   Fougerousse, A ^a  

^a UNIVERSITÉ DE STRASBOURG   (France)

Author keywords

Anthocyanins; European grapevine; Flower anthocyanins; French paradox II; Phloroglucinol moiety; Red wine ageing; Red wine pigments; Tannins; Vitis vinifera

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; CATECHIN; FREE RADICAL; GLUCOSIDE; PIGMENT; TANNIN;

ARTICLE; BEER; BEVERAGE; CHEMICAL STRUCTURE; CIS TRANS ISOMERISM; COFFEE; COLOR; FRUIT JUICE; GRAPE; HYDROGEN BOND; MILK; PHYSICAL CHEMISTRY; PHYTOCHEMISTRY; PLANT; TEA; WINE;

BRASSICA OLERACEA VAR. CAPITATA; EMBRYOPHYTA; ORCHIDACEAE; SOLANUM TUBEROSUM; VITIS; VITIS SP.; VITIS VINIFERA;

EID: 0345305322     PISSN: 00319422     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0031-9422(03)00518-1     Document Type: Article

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