Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 106-115

  Lambert, Stephanie G ^a   Asenstorfer, Robert E ^a   Williamson, Natalie M ^a   Iland, Patrick G ^a   Jones, Graham P ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Flavan 3 ols; Flavonols; Intermolecular copigmentation; Malvidin 3 glucoside; Seed tannin; Self association; UV visible spectroscopy

Indexed keywords

COPIGMENTATION; FLAVAN-3-OLS; FLAVONOLS; MALVIDIN-3-GLUCOSIDE; SELF-ASSOCIATION; UV/VISIBLE SPECTROSCOPY;

COLOR; DICHROISM; FATTY ACIDS; GLUCOSE; PHENOLS; SEED; WINE;

ASSOCIATION REACTIONS;

CAFFEIC ACID; CATECHIN; CHLOROGENIC ACID; EPICATECHIN; ISOQUERCITRIN; MALVIDIN 3 (6 O 4 COUMARYL)GLUCOSIDE; MALVIDIN 3 GLUCOSIDE; PIGMENT; PROCYANIDIN; PROCYANIDIN B3; QUERCETIN; TANNIN; UNCLASSIFIED DRUG;

ARTICLE; CIRCULAR DICHROISM; ENTHALPY; ENTROPY; HYDRATION; PH; RED WINE; THERMODYNAMICS; ULTRAVIOLET SPECTROSCOPY;

EID: 77957880007     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.045     Document Type: Article

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