Spectral features and stability of oligomeric pyranoanthocyanin-flavanol pigments isolated from red wines

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 16, 2010, Pages 9249-9258

  He, Jingren ^a,b   Carvalho, Alexandre R F ^a   Mateus, Nuno ^a   De Freitas, Victor ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

conformation; copigmentation; intramolecular; oligomeric pigments; Pyranoanthocyanin flavanols; red wine; spectral characteristics; storage stability

Indexed keywords

COPIGMENTATION; INTRAMOLECULAR; OLIGOMERIC PIGMENTS; PYRANOANTHOCYANIN-FLAVANOLS; RED WINE; SPECTRAL CHARACTERISTICS; STORAGE STABILITY;

BLEACHING; CLEANING; COLOR; CONFORMATIONS; DEGRADATION; DIMERS; MASS SPECTROMETRY; ORGANIC COMPOUNDS; PH EFFECTS; PHENOLS; STABILITY; SULFUR; SULFUR DIOXIDE; WINE;

ANTHOCYANINS;

ANTHOCYANIN; COLORING AGENT; FLAVONOL DERIVATIVE; POLYMER;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; PH; WINE;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLORING AGENTS; FLAVONOLS; HYDROGEN-ION CONCENTRATION; MOLECULAR STRUCTURE; POLYMERS; WINE;

EID: 77956503701     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102085e     Document Type: Article

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