Survey on the content of vitisin A and hydroxyphenyl-pyranoanthocyanins in Tempranillo wines

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1426-1434

  Rentzsch, Michael ^a   Schwarz, Michael ^b   Winterhalter, Peter ^a   Blanco Vega, Dora ^c   Hermosín Gutiérrez, Isidro ^c  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b PhytoLab GmbH   (Germany)

^c UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Ageing; Hydroxycinnamic acids; Malvidin 3 glucoside 4 vinylphenol; Pinotin A; Pyranoanthocyanin; Red wine colour; Tempranillo; Vitisin A

Indexed keywords

ANTHOCYANIN; CAFFEIC ACID; MALVIDIN 3 GLUCOSIDE 4 VINYL PHENOL; MALVIDIN 3 GLUCOSIDE 4 VINYLCATHECOL; PARA COUMARIC ACID; PINOTIN A; PYRANOANTHOCYANIN; UNCLASSIFIED DRUG; VITISIN A;

AGING; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; WINE;

EID: 70449624834     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.023     Document Type: Article

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