Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols. Copigmentation effect in red wines

Journal of Biochemical and Biophysical Methods

Volumn 69, Issue 1-2, 2006, Pages 113-119

  Kunsági Máté, Sándor ^a   Szabó, Kornélia ^a   Nikfardjam, Martin P ^b   Kollár, László ^a  

^a UNIVERSITY OF PÉCS   (Hungary)

^b State Research Institute for Viticulture and Pomiculture   (Germany)

Author keywords

interaction; Copigmentation; Polyphenols

Indexed keywords

CAFFEIC ACID; CATECHIN; ELLAGIC ACID; EPICATECHIN; GLUCOSIDE; MALVIDIN 3 O GLUCOSIDE; MALVIDIN CHLORIDE; POLYPHENOL; PROCYANIDIN; RUTOSIDE; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; COMPLEX FORMATION; ENTHALPY; ENTROPY; FLUOROMETRY; FOOD COLOR; MOLECULAR INTERACTION; PRIORITY JOURNAL; QUANTUM CHEMISTRY; RED WINE; STOICHIOMETRY; THEORETICAL MODEL; THERMODYNAMICS;

ANTHOCYANINS; DRUG STABILITY; FLAVONOIDS; MOLECULAR STRUCTURE; PHENOLS; PIGMENTS, BIOLOGICAL; SPECTROMETRY, FLUORESCENCE; THERMODYNAMICS; WINE;

EID: 33749249422     PISSN: 0165022X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbbm.2006.03.014     Document Type: Article

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