The Role of Copigmentation in Colour Attributes and Their Evolution in Model Wine: A Thermodynamic and Colorimetric Study

The colour evolution of malvidin-3-<i>O</i>-glucoside (Mv-3-<i>O</i>-glc) elicited by caffeic acid (CAF), (+)-catechin (CA), or syringic acid (SI) was spectrophotometrically monitored in model wine solution, modulating the malvidin-to-polyphenol molar ratio (1:1 to 1:20) and the pH (2.8–3.8). The sp...

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Principais autores:	Arianna Ricci, Cristian Galaz-Torres, Giuseppina Paola Parpinello, Miriana Demola, Marco Spiga, Andrea Versari
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2025-07-01
叢編:	Foods
主題:	copigmentation red wine colour CIELab anthocyanins wine ageing
在線閱讀:	https://www.mdpi.com/2304-8158/14/14/2467
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