Physico-chemical and chromatic characterization of malvidin 3-glucoside-vinylcatechol and malvidin 3-glucoside-vinylguaiacol wine pigments

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 17, 2010, Pages 9744-9752

  Quijada Morín, Natalia ^a   Dangles, Olivier ^b   Rivas Gonzalo, Julián C ^a   Escribano Bailón, M Teresa ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b UNIVERSITY OF AVIGNON   (France)

Author keywords

caffeic acid; CIELAB; copigmentation; ferulic acid; hydroxycinnamic acid; malvidin 3 O glucoside; Pyranoanthocyanin; red wine pigments

Indexed keywords

CAFFEIC ACIDS; CIELAB; COPIGMENTATION; FERULIC ACIDS; HYDROXYCINNAMIC ACID; MALVIDIN 3-O-GLUCOSIDE; PYRANOANTHOCYANIN; RED WINE;

DIMERS; HYDRATION; IONS; ORGANIC COMPOUNDS; PHENOLS; PROTON TRANSFER; ULTRAVIOLET SPECTROSCOPY; WINE;

ANTHOCYANINS;

PIGMENT;

ARTICLE; CHEMISTRY; COLOR; WINE;

COLOR; PIGMENTS, BIOLOGICAL; WINE;

EID: 77956241313     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102238v     Document Type: Article

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