What Gives a Wine Its Strong Red Color? Main Correlations Affecting Copigmentation

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 34, 2016, Pages 6567-6574

  Heras Roger, Jesus ^a   Díaz Romero, Carlos ^a   Darias Martín, Jacinto ^a  

^a UNIVERSIDAD DE LA LAGUNA   (Spain)

Author keywords

anthocyanin; color; copigment; copigmentation; wine

Indexed keywords

COLOR; FLAVONOIDS; WINE;

CONCENTRATION RANGES; COPIGMENT; COPIGMENTATION; HYDROXYCINNAMIC ACIDS; INVERSE CORRELATION; MODEL SOLUTION; NATURALLY OCCURRING; PHENOLIC ACIDS;

ANTHOCYANINS;

ANTHOCYANIN; COUMARIC ACID; FLAVONOL DERIVATIVE; PIGMENT;

ANALYSIS; CHEMISTRY; COLOR; FRUIT; VITIS; WINE;

ANTHOCYANINS; COLOR; COUMARIC ACIDS; FLAVONOLS; FRUIT; PIGMENTS, BIOLOGICAL; VITIS; WINE;

EID: 84984848133     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b02221     Document Type: Article

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