HPLC-DAD-MS analysis of anthocyanins in rose wine made from cv. Öküzgözü grapes, and effect of maceration time on anthocyanin content

Chromatographia

Volumn 66, Issue 3-4, 2007, Pages 207-212

  Kelebek, H ^a   Canbas, A ^a   Selli, S ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Anthocyanins; Column liquid chromatography DAD; Column liquid chromatography MS; Maceration; Phenolic compounds; Rose wine

Indexed keywords

ANTHOCYANIN; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 GLUCOSIDE ACETATE; DELPHINIDIN 3 GLUCOSIDE; DELPHINIDIN 3 GLUCOSIDE ACETATE; ESTER; GLUCOSIDE; MALVIDIN 3 GLUCOSIDE; MALVIDIN 3 GLUCOSIDE 4 COUMARATE; MALVIDIN 3 GLUCOSIDE ACETATE; PEONIDIN 3 GLUCOSIDE; PEONIDIN 3 GLUCOSIDE 4 COUMARATE; PEONIDIN 3 GLUCOSIDE ACETATE; PETUNIDIN 3 GLUCOSIDE; PETUNIDIN 3 GLUCOSIDE 4 COUMARATE; PETUNIDIN 3 GLUCOSIDE ACETATE; UNCLASSIFIED DRUG;

ACYLATION; ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; COLOR; DIODE ARRAY DETECTION; FLAVOR; GRAPEFRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; WINE;

EID: 34547701723     PISSN: 00095893     EISSN: 16121112     Source Type: Journal    
DOI: 10.1365/s10337-007-0277-8     Document Type: Article

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