Factors influencing the production and stability of xanthylium cation pigments in a model white wine system

Australian Journal of Grape and Wine Research

Volumn 12, Issue 1, 2006, Pages 57-68

  George, Nicolas ^a,b   Clark, Andrew C ^a   Prenzler, Paul D ^a   Scollary, Geoffrey R ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

^b AGROPARISTECH   (France)

Author keywords

Browning; Caffeic acid; Copper; Glyoxylic acid; Iron; Oxidation; White wine; Xanthylium cation

Indexed keywords

EID: 33646010915     PISSN: 13227130     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2006.tb00044.x     Document Type: Article

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