Colour features and pigment composition of Italian carbonic macerated red wines

Food Chemistry

Volumn 113, Issue 2, 2009, Pages 651-657

  Chinnici, Fabio ^a   Sonni, Francesca ^a   Natali, Nadia ^a   Galassi, Sergio ^a   Riponi, Claudio ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Anthocyanins; Carbonic maceration; Colour; HPLC ESI MS; Pyranoanthocyanins; Wine

Indexed keywords

ACETIC ACID DERIVATIVE; ANTHOCYANOSIDE; MALVIDIN CHLORIDE; PARA COUMARIC ACID; PHENOL DERIVATIVE; PIGMENT;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; RED WINE;

EID: 53949096097     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.055     Document Type: Article

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