-
1
-
-
0000727430
-
The polymeric nature of wine pigments
-
Somers, T. C. The polymeric nature of wine pigments. Phytochemistry 1971, 10, 2175-216.
-
(1971)
Phytochemistry
, vol.10
, pp. 2175-2216
-
-
Somers, T.C.1
-
2
-
-
0000413672
-
Review of polyphenol condensation reactions and their possible occurrence in the aging of wines
-
Jurd, L. Review of polyphenol condensation reactions and their possible occurrence in the aging of wines. Am. J. Enol. Vitic. 1969, 20, 191-195.
-
(1969)
Am. J. Enol. Vitic
, vol.20
, pp. 191-195
-
-
Jurd, L.1
-
3
-
-
0343487438
-
Polyphenols interactions. Anthocyanins: Copigmentation and colour changes in red wines
-
Liao, H.; Cai, Y.; Haslam, E. Polyphenols interactions. Anthocyanins: Copigmentation and colour changes in red wines. J. Sci. Food Agric. 1992, 59, 299-305.
-
(1992)
J. Sci. Food Agric
, vol.59
, pp. 299-305
-
-
Liao, H.1
Cai, Y.2
Haslam, E.3
-
4
-
-
0034193605
-
First confirmation in red wine of products resulting from direct anthocyanintannin reactions
-
Remy, S.; Fulcrand, H.; Labarbe, B.; Cheynier, V.; Moutounet, M. First confirmation in red wine of products resulting from direct anthocyanintannin reactions. J. Sci. Food Agric. 2000, 80, 745-751.
-
(2000)
J. Sci. Food Agric
, vol.80
, pp. 745-751
-
-
Remy, S.1
Fulcrand, H.2
Labarbe, B.3
Cheynier, V.4
Moutounet, M.5
-
5
-
-
0001020559
-
Model wine solutions: Colour and composition changes during ageing
-
Bakker, J.; Picinelli, A.; Bridle, P. Model wine solutions: Colour and composition changes during ageing. Vitis 1993, 32, 111-118.
-
(1993)
Vitis
, vol.32
, pp. 111-118
-
-
Bakker, J.1
Picinelli, A.2
Bridle, P.3
-
6
-
-
0000648611
-
Detection of compounds formed through the reaction of malvidin-3-monoglucoside and catechin in the presence of acetaldehyde
-
Rivas-Gonzalo, J. C.; Bravo-Haro, S.; Santos-Buelga, C. Detection of compounds formed through the reaction of malvidin-3-monoglucoside and catechin in the presence of acetaldehyde. J. Agric. Food Chem. 1995, 43, 1444-1449.
-
(1995)
J. Agric. Food Chem
, vol.43
, pp. 1444-1449
-
-
Rivas-Gonzalo, J.C.1
Bravo-Haro, S.2
Santos-Buelga, C.3
-
7
-
-
0001940873
-
Interactions between anthocyanins, phenolic compounds and acetaldehyde and their significance in red wines
-
Timberlake, C. F.; Bridle, P. Interactions between anthocyanins, phenolic compounds and acetaldehyde and their significance in red wines. Am. J. Enol. Vitic. 1976, 27, 97-105.
-
(1976)
Am. J. Enol. Vitic
, vol.27
, pp. 97-105
-
-
Timberlake, C.F.1
Bridle, P.2
-
8
-
-
0031128045
-
Isolation and identification of a new anthocyanin occurring in some red wines
-
Bakker, J.; Bridle, P.; Honda, T.; Kuwano, H.; Saito, N.; Terahara, N.; Timberlake, C. F. Isolation and identification of a new anthocyanin occurring in some red wines. Phytochemistry 1997, 44, 1375-1382.
-
(1997)
Phytochemistry
, vol.44
, pp. 1375-1382
-
-
Bakker, J.1
Bridle, P.2
Honda, T.3
Kuwano, H.4
Saito, N.5
Terahara, N.6
Timberlake, C.F.7
-
9
-
-
0001805602
-
Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines
-
Bakker, J.; Timberlake, C. F. Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines. J. Agric. Food Chem. 1997, 45, 35-43.
-
(1997)
J. Agric. Food Chem
, vol.45
, pp. 35-43
-
-
Bakker, J.1
Timberlake, C.F.2
-
10
-
-
0032051861
-
A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins
-
Fulcrand, H.; Benabdeljalil, C.; Rigaud, J.; Cheynier, V.; Moutounet, M. A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins. Phytochemistry 1998, 47, 1401-1407.
-
(1998)
Phytochemistry
, vol.47
, pp. 1401-1407
-
-
Fulcrand, H.1
Benabdeljalil, C.2
Rigaud, J.3
Cheynier, V.4
Moutounet, M.5
-
11
-
-
0032831181
-
Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions
-
Romero, C.; Bakker, J. Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions. J. Agric. Food Chem. 1999, 47, 3130-3139.
-
(1999)
J. Agric. Food Chem
, vol.47
, pp. 3130-3139
-
-
Romero, C.1
Bakker, J.2
-
12
-
-
0034769550
-
Occurrence of anthocyanin-derived pigments in red wines
-
Mateus, N.; Silva, A. M. S.; Vercauteren, J.; De Freitas, V. A. P. Occurrence of anthocyanin-derived pigments in red wines. J. Agric. Food Chem. 2001, 49, 4836-4840.
-
(2001)
J. Agric. Food Chem
, vol.49
, pp. 4836-4840
-
-
Mateus, N.1
Silva, A.M.S.2
Vercauteren, J.3
De Freitas, V.A.P.4
-
13
-
-
0035187962
-
Evolution and stability of anthocyanin-derived pigments in Port wine during ageing
-
Mateus, N.; De Freitas, V. A. P. Evolution and stability of anthocyanin-derived pigments in Port wine during ageing. J. Agric. Food Chem. 2001, 49, 5217-5222.
-
(2001)
J. Agric. Food Chem
, vol.49
, pp. 5217-5222
-
-
Mateus, N.1
De Freitas, V.A.P.2
-
14
-
-
0000548241
-
Detection and partial characterisation of new anthocyanin-derived pigments in wine
-
Cameira dos Santos, P. J.; Brillouet, J. M.; Cheynier, V.; Moutounet, M. Detection and partial characterisation of new anthocyanin-derived pigments in wine. J. Sci. Food Agric. 1996, 70, 204-208.
-
(1996)
J. Sci. Food Agric
, vol.70
, pp. 204-208
-
-
Cameira dos Santos, P.J.1
Brillouet, J.M.2
Cheynier, V.3
Moutounet, M.4
-
15
-
-
1542712064
-
Structure of a new anthocyanin-derived wine pigment
-
Fulcrand, H.; Cameira dos Santos, P. J.; Sarni-Manchado, P.; Cheynier, V.; Bonvin, J. F. Structure of a new anthocyanin-derived wine pigment. J. Chem. Soc. Perkin Trans. 1 1996, 735-739.
-
(1996)
J. Chem. Soc. Perkin Trans. 1
, pp. 735-739
-
-
Fulcrand, H.1
Cameira dos Santos, P.J.2
Sarni-Manchado, P.3
Cheynier, V.4
Bonvin, J.F.5
-
16
-
-
0034386092
-
Mise en évidence de nouveaux pigments formés par réaction des anthocyanes avec des metabolites de levure.
-
Benabdeljalil, C.; Cheynier, V.; Fulcrand, H.; Hakiki, A.; Mosaddak, M.; Moutounet, M. Mise en évidence de nouveaux pigments formés par réaction des anthocyanes avec des metabolites de levure. Sci. Aliment. 2000, 20, 203-220.
-
(2000)
Sci. Aliment
, vol.20
, pp. 203-220
-
-
Benabdeljalil, C.1
Cheynier, V.2
Fulcrand, H.3
Hakiki, A.4
Mosaddak, M.5
Moutounet, M.6
-
17
-
-
0035847560
-
Unusual anthocyanin reaction with acetone leading to pyranoanthocyanin formation
-
Lu, Y.; Foo, L. Y. Unusual anthocyanin reaction with acetone leading to pyranoanthocyanin formation. Tetrahedron Lett. 2001, 42, 1371-1373.
-
(2001)
Tetrahedron Lett
, vol.42
, pp. 1371-1373
-
-
Lu, Y.1
Foo, L.Y.2
-
18
-
-
0037070049
-
Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry
-
Hayasaka, Y.; Asenstorfer, R. E. Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry. J. Agric. Food Chem. 2002, 50, 756-761.
-
(2002)
J. Agric. Food Chem
, vol.50
, pp. 756-761
-
-
Hayasaka, Y.1
Asenstorfer, R.E.2
-
19
-
-
0033529966
-
Structure of a new xanthylium salt derivative
-
Es-Safi, N. E.; Le Guernevé, C.; Labarbe, B.; Fulcrand, H.; Cheynier, V.; Moutounet M. Structure of a new xanthylium salt derivative. Tetrahedron Lett. 1999, 40, 5869-5872.
-
(1999)
Tetrahedron Lett
, vol.40
, pp. 5869-5872
-
-
Es-Safi, N.E.1
Le Guernevé, C.2
Labarbe, B.3
Fulcrand, H.4
Cheynier, V.5
Moutounet, M.6
-
20
-
-
0030799457
-
An oxidised tartaric acid residue as a new bridge potentially competing with acetaldehyde in flavan-3-ol condensation
-
Fulcrand, H.; Cheynier, V.; Oszmiansky, J.; Moutounet, M. An oxidised tartaric acid residue as a new bridge potentially competing with acetaldehyde in flavan-3-ol condensation. Phytochemistry 1997, 46, 223-227.
-
(1997)
Phytochemistry
, vol.46
, pp. 223-227
-
-
Fulcrand, H.1
Cheynier, V.2
Oszmiansky, J.3
Moutounet, M.4
-
21
-
-
0037181318
-
Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry
-
Mateus, N.; Silva, A. M. S.; Rivas-Gonzalo, J. C.; Santos-Buelga, C.; De Freitas, V. A. P. Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry. J. Agric. Food Chem. 2002, 50, 2110-2116.
-
(2002)
J. Agric. Food Chem
, vol.50
, pp. 2110-2116
-
-
Mateus, N.1
Silva, A.M.S.2
Rivas-Gonzalo, J.C.3
Santos-Buelga, C.4
De Freitas, V.A.P.5
-
22
-
-
49249105016
-
-
Roggero, J. P.; Coen, S; Archier, P.; Rocheville-Divorne, C. Étude par C.L.H.P. de la reaction glucoside de malvidine-acétaldéhyde- composé phénolique. Conn. Vigne Vin 1987, 21, 163-168.
-
Roggero, J. P.; Coen, S; Archier, P.; Rocheville-Divorne, C. Étude par C.L.H.P. de la reaction glucoside de malvidine-acétaldéhyde- composé phénolique. Conn. Vigne Vin 1987, 21, 163-168.
-
-
-
-
23
-
-
0010285919
-
Sensitivity enhanced two-dimensional heteronuclear shift correlation NMR spectroscopy
-
Bax, A.; Subramanian, S. Sensitivity enhanced two-dimensional heteronuclear shift correlation NMR spectroscopy. J. Magn. Reson. 1986, 67, 565-569.
-
(1986)
J. Magn. Reson
, vol.67
, pp. 565-569
-
-
Bax, A.1
Subramanian, S.2
-
24
-
-
0345311216
-
13C. assignments from sensitivity-enhanced detection of heteronuclear multiple-bond connectivity by 2D multiple quantum NMR
-
13C. assignments from sensitivity-enhanced detection of heteronuclear multiple-bond connectivity by 2D multiple quantum NMR. J. Am. Chem. Soc. 1986, 108, 2093-2094.
-
(1986)
J. Am. Chem. Soc
, vol.108
, pp. 2093-2094
-
-
Bax, A.1
Summers, M.F.2
-
25
-
-
0032843785
-
Studies on the acetaldehyde induced condensation of (-)-epicatechin and malvidin 3-O-glucoside
-
Es-Safi, N.E.; Fulcrand H.; Cheynier, V.; Moutounet, M. Studies on the acetaldehyde induced condensation of (-)-epicatechin and malvidin 3-O-glucoside. J. Agric. Food Chem. 1999, 47, 2096-2102.
-
(1999)
J. Agric. Food Chem
, vol.47
, pp. 2096-2102
-
-
Es-Safi, N.E.1
Fulcrand, H.2
Cheynier, V.3
Moutounet, M.4
-
26
-
-
0030064874
-
Coupling reactions between flavylium ions and catechin
-
Escribano-Bailon, T.; Dangles, O.; Brouillard, R. Coupling reactions between flavylium ions and catechin. J. Agric. Food Chem. 1996, 41, 1583-1592.
-
(1996)
J. Agric. Food Chem
, vol.41
, pp. 1583-1592
-
-
Escribano-Bailon, T.1
Dangles, O.2
Brouillard, R.3
-
27
-
-
0033419041
-
Formation of anthocyanin-derived pigments in experimental red wines
-
Vivar-Quintana, A. M.; Santos-Buelga, C.; Francia-Aricha, E.; Rivas-Gonzalo, J.C. Formation of anthocyanin-derived pigments in experimental red wines. Food Sci. Tech. Int. 1999, 5(4), 347-352.
-
(1999)
Food Sci. Tech. Int
, vol.5
, Issue.4
, pp. 347-352
-
-
Vivar-Quintana, A.M.1
Santos-Buelga, C.2
Francia-Aricha, E.3
Rivas-Gonzalo, J.C.4
-
28
-
-
0000897029
-
The production of aldehydes as a result of oxidation of polyphenols compounds and its relation to wine aging
-
Wildenradt, H. L.; Singleton, V. L. The production of aldehydes as a result of oxidation of polyphenols compounds and its relation to wine aging. Am. J. Enol. Vitic. 1974, 26, 25-29.
-
(1974)
Am. J. Enol. Vitic
, vol.26
, pp. 25-29
-
-
Wildenradt, H.L.1
Singleton, V.L.2
-
29
-
-
84867301376
-
Synthesis of volatile phenols by Saccharomyces cerevisiaein wines
-
Chatonnet, P., Dubourdieu, D., Boidron, J. & Lavigne, V. Synthesis of volatile phenols by Saccharomyces cerevisiaein wines. J. Sci. Food Agric. 1993, 62, 191-202.
-
(1993)
J. Sci. Food Agric
, vol.62
, pp. 191-202
-
-
Chatonnet, P.1
Dubourdieu, D.2
Boidron, J.3
Lavigne, V.4
-
30
-
-
0001241455
-
New anthocyanin pigments formed after condensation with flavanols
-
Francia-Aricha, E. M.; Guerra, M. T.; Rivas-Gonzalo, J. C.; Santos-Buelga, C. New anthocyanin pigments formed after condensation with flavanols. J. Agric. Food Chem. 1997, 45, 2262-2265.
-
(1997)
J. Agric. Food Chem
, vol.45
, pp. 2262-2265
-
-
Francia-Aricha, E.M.1
Guerra, M.T.2
Rivas-Gonzalo, J.C.3
Santos-Buelga, C.4
-
31
-
-
0037223787
-
Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines
-
Mateus, N.; Carvalho, E.; Carvalho, A. R. F.; Melo, A.; González-Paramás, A. M.; Santos-Buelga, C.; Silva, A. M. S.; Rivas-Gonzalo, J. C.; De Freitas, V. A. P. Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines J. Agric. Food Chem. 2003, 51, 277-282.
-
(2003)
J. Agric. Food Chem
, vol.51
, pp. 277-282
-
-
Mateus, N.1
Carvalho, E.2
Carvalho, A.R.F.3
Melo, A.4
González-Paramás, A.M.5
Santos-Buelga, C.6
Silva, A.M.S.7
Rivas-Gonzalo, J.C.8
De Freitas, V.A.P.9
-
32
-
-
0242585471
-
A new class of blue anthocyanins-derived pigments isolated from red wines
-
Mateus, N.; Silva, A. M. S.; Rivas-Gonzalo, J. C.; Santos-Buelga, C.; De Freitas, V. A. P. A new class of blue anthocyanins-derived pigments isolated from red wines. J. Agric. Food Chem. 2003, 51, 1919-1923.
-
(2003)
J. Agric. Food Chem
, vol.51
, pp. 1919-1923
-
-
Mateus, N.1
Silva, A.M.S.2
Rivas-Gonzalo, J.C.3
Santos-Buelga, C.4
De Freitas, V.A.P.5
-
33
-
-
0000255212
-
Grape and wine polyphenolic composition of red Vitis vinifera varieties concerning vineyard altitude
-
Mateus, N.; Proença, S.; Ribeiro, P.; Machado, J. M.; De Freitas, V. A. P. Grape and wine polyphenolic composition of red Vitis vinifera varieties concerning vineyard altitude. Cienc. Tecnol. Aliment. 2001, 3, 102-110.
-
(2001)
Cienc. Tecnol. Aliment
, vol.3
, pp. 102-110
-
-
Mateus, N.1
Proença, S.2
Ribeiro, P.3
Machado, J.M.4
De Freitas, V.A.P.5
-
34
-
-
0034878591
-
Proanthocyanidin composition of red Vitis vinifera varieties from the Douro Valley during ripening: Influence of cultivation altitude
-
Mateus, N.; Marques, S.; Gonçalves, A. C.; Machado, J. M.; De Freitas, V. A. P. Proanthocyanidin composition of red Vitis vinifera varieties from the Douro Valley during ripening: Influence of cultivation altitude. Am. J. Enol. Vitic. 2001, 52(2), 115-121.
-
(2001)
Am. J. Enol. Vitic
, vol.52
, Issue.2
, pp. 115-121
-
-
Mateus, N.1
Marques, S.2
Gonçalves, A.C.3
Machado, J.M.4
De Freitas, V.A.P.5
-
35
-
-
84982334048
-
Organic acid metabolism in cider and perry fermentations. III.-Keto-acids in cider-apple juices and ciders
-
Whiting, G. C.; Coggins, P. A. Organic acid metabolism in cider and perry fermentations. III.-Keto-acids in cider-apple juices and ciders. J. Sci Food Agric. 1960, 11, 705-709.
-
(1960)
J. Sci Food Agric
, vol.11
, pp. 705-709
-
-
Whiting, G.C.1
Coggins, P.A.2
|