A comparison of analytical methods for measuring the color components of red wines

Food Chemistry

Volumn 106, Issue 1, 2008, Pages 397-402

  Versari, Andrea ^a   Boulton, Roger B ^a   Parpinello, Giuseppina P ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Anthocyanins; Copigmentation; HPLC; Method comparison; Polymeric color; Wine

Indexed keywords

ANTHOCYANIN; PHENOL DERIVATIVE; SILICON DIOXIDE; TANNIN;

ANALYTIC METHOD; ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RED WINE; REVERSED PHASE LIQUID CHROMATOGRAPHY; SPECTROPHOTOMETRY;

VITACEAE;

EID: 34548250501     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.073     Document Type: Article

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