Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines

Food Chemistry

Volumn 129, Issue 2, 2011, Pages 514-519

  Aguirre, María J ^a   Isaacs, Mauricio ^b   Matsuhiro, Betty ^a   Mendoza, Leonora ^a   Santos, Leonardo S ^c   Torres, Simonet ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b UNIVERSITY OF CHILE   (Chile)

^c UNIVERSIDAD DE TALCA   (Chile)

Author keywords

Aged red wine; Anthocyanins; Condensation; Differential pulse voltammetry

Indexed keywords

ANTIOXIDANT CAPACITY; CABERNET-SAUVIGNON; CONDENSATION PRODUCT; DIFFERENTIAL PULSE VOLTAMMETRY; ELECTROCHEMICAL PROCESS; ELECTRONIC TRANSFERS; HPLC-MS; PYRUVIC ACID; RED WINE; TAFEL;

CONDENSATION; DIMERS; ORGANIC ACIDS; VOLTAMMETRY; WINE;

ANTHOCYANINS;

ADDUCT 4 VINYLPHENOL DELPHINIDIN 3 O ACETYL GLUCOSIDE; ADDUCT 4 VINYLPHENOL DELPHINIDIN 3 O GLUCOSIDE; ADDUCT 4 VINYLPHENOL MALVIDIN 3 O ACETYLGLUCOSIDE; ADDUCT 4 VINYLPHENOL MALVIDIN 3 O GLUCOSIDE; ADDUCT 4 VINYLPHENOL PEONIDIN 3 O GLUCOSIDE; ADDUCT 4 VINYLPHENOL PETUNIDIN 3 O COUMARYLGLUCOSIDE; ADDUCT EPIGALLOCATECHIN MALVIDIN 3 O GLUCOSIDE; ADDUCT GALLOCATECHIN PEONIDIN 3 O GLUCOSIDE; ADDUCT GALLOCATECHIN PETUNIDIN 3 O GLUCOSIDE; ANTHOCYANIN; CYANIDIN 3 O COUMARYL GLUCOSIDE; DELPHINIDIN 3 O ACETYLGLUCOSIDE; DELPHINIDIN 3 O CAFFEYLGLUCOSIDE; DELPHINIDIN 3 O GLUCOSIDE; DIMER DELPHINIDIN 3 O GLUCOSIDE; GLUCOSIDE; MALVIDIN 3 O ACETYLGLUCOSIDE; MALVIDIN 3 O COUMARYLGLUCOSIDE; MALVIDIN 3 O GLUCOSIDE; MALVIN; PEONIDIN 3 O COUMARYLGLUCOSIDE; PEONIDIN 3 O GLUCOSIDE; PEONIDIN 3,7 O DIGLUCOSIDE; PETUDIDIN 3 O COUMARYLGLUCOSIDE; PETUNIDIN 3 O GLUCOSIDE; PYRUVIC ACID; UNCLASSIFIED DRUG; UNINDEXED DRUG; VISITIN A OF PEONIDIN 3 O GLUCOSIDE; VISITIN A OF PETUNIDIN 3 O GLUCOSIDE; VITISIN A;

AGING; ANTIOXIDANT ACTIVITY; ARTICLE; CABERNET SAUVIGNON RED WINE; CHILE; DIFFERENTIAL PULSE VOLTAMMETRY; ELECTRON TRANSPORT; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR WEIGHT; RED WINE;

EID: 79959948780     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.009     Document Type: Article

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