Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 1144-1152

  Morata, A ^a   Calderon F ^a   Gonzalez M C ^a   Gomez Cordoves M C ^b   Suarez J A ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Anthocyanins; Color; High performance liquid chromatography diode array detection; HPLC electrospray ionisation mass spectrometry; Red wines; Tempranillo; Vitisins

Indexed keywords

4 COUMAROYLVITISIN A; 4 COUMAROYLVITISIN B; ACETALDEHYDE; ANTHOCYANIN; PYRUVIC ACID; UNCLASSIFIED DRUG; VITISIN A; VITISIN B;

ADDITION REACTION; ARTICLE; CONCENTRATION RESPONSE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; RED WINE; REDUCTION;

VITIS VINIFERA;

EID: 33745963776     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.024     Document Type: Article

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