Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 21, 2005, Pages 8372-8381

  Schwarz, Michael ^a   Picazo Bacete, José Joaquín ^b   Winterhalter, Peter ^a   Hermosín Gutiérrez, Isidro ^b  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b Escuela Universitaria de Ingenieria Tecnica Agricola   (Spain)

Author keywords

Aging products; Anthocyanins; Cabernet Sauvignon; Caffeic acid; Cencibel; Copigmentation; Coumaric acid; Pinotin A; Pyranoanthocyanins; Red wine; Rutin; Tempranillo; Vinylphenol; Vitis vinifera

Indexed keywords

ANTHOCYANIN; COUMARIC ACID; FLAVONOL DERIVATIVE; PIGMENT; PINOTIN A;

ARTICLE; CHEMISTRY; COLOR; FERMENTATION; FOOD HANDLING; FRUIT; GRAPE; TIME; WINE;

ANTHOCYANINS; COLOR; COUMARIC ACIDS; FERMENTATION; FLAVONOLS; FOOD TECHNOLOGY; FRUIT; PIGMENTS, BIOLOGICAL; TIME FACTORS; VITIS; WINE;

VITIS SP.; VITIS VINIFERA;

EID: 27644495947     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051005o     Document Type: Article

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