HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 17, 2011, Pages 9523-9531

  Blanco Vega, Dora ^a   López Bellido, Francisco Javier ^a   Alía Robledo, José María ^a   Hermosín Gutiérrez, Isidro ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

diacetyl; fermentation metabolites; hydroxycinnamic acids; LC MS; pyranoanthocyanins; red wine; UV vis; vitisin

Indexed keywords

DIACETYL; HYDROXYCINNAMIC ACIDS; LC-MS; PYRANOANTHOCYANINS; RED WINE; UV-VIS; VITISIN;

ACETALDEHYDE; ANTHOCYANINS; FERMENTATION; METABOLISM; METABOLITES; ORGANIC ACIDS; POLYMERS; REACTION RATES; SUGARS;

WINE;

ACETALDEHYDE; ANTHOCYANIN; COUMARIC ACID; PYRAN DERIVATIVE; PYRUVIC ACID;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY; WINE;

ACETALDEHYDE; ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FERMENTATION; PYRANS; PYRUVIC ACID; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY; WINE;

VITACEAE;

EID: 80052590351     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201546j     Document Type: Article

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