Isolation and structural characterization of new anthocyanin-derived yellow pigments in aged red wines

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 25, 2006, Pages 9598-9603

  Jingren, H E ^a   Santos Buelga, Celestino ^b   Silva, Artur M S ^c   Mateus, Nuno ^a   De Freitas, Victor ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF SALAMANCA   (Spain)

^c UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Acetoacetic acid; Aging; Anthocyanins; Isolation; Methyl pyranoanthocyanins; NMR; Red wine; Yellow color

Indexed keywords

ANTHOCYANIN;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; ISOLATION AND PURIFICATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SPECTROPHOTOMETRY; TIME; WINE;

ANTHOCYANINS; MAGNETIC RESONANCE SPECTROSCOPY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SPECTROPHOTOMETRY; TIME FACTORS; WINE;

VITIS SP.;

EID: 33846168091     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062325q     Document Type: Article

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