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Influence of copigmentation and phenolic composition on wine color
Chromatic characteristics and their relationships with copigmentation and phenolic composition were studied in 160 bottled red wines. Free anthocyanins, copigmented anthocyanins and polymeric pigments contributing to color were calculated according to Boulton protocol and related to main changes pro...
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| Published in: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2016
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4951405/ https://ncbi.nlm.nih.gov/pubmed/27478209 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2210-3 |
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