(Q28575252)

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Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?

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Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long? (English)

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R Brouillard

1

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S Chassaing

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2

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A Fougerousse

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3

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language of work or name

English

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publication date

December 2003

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published in

Phytochemistry

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volume

64

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issue

7

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page(s)

1179-86

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cites work

Floral anthocyanins in wild taxa of Petunia (Solanaceae)

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https://api.crossref.org/works/10.1016%2FS0031-9422%2803%2900518-1

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7 January 2021

based on heuristic

inferred from DOI database lookup

Polyphenols produced during red wine ageing

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Kinetic and thermodynamic control of flavylium hydration in the pelargonidin-cinnamic acid complexation. Origin of the extraordinary flower color diversity of Pharbitis nil

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Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin

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https://api.crossref.org/works/10.1016%2FS0031-9422%2803%2900518-1

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Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system

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New aspects of anthocyanin complexation. Intramolecular copigmentation as a means for colour loss?

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7 January 2021

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A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

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Influence of trans-cis isomerisation of coumaric acid substituents on colour variance and stabilisation in anthocyanins

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Two diacylated malvidin glycosides from Petunia hybrida flowers

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Evolution and stability of anthocyanin-derived pigments during Port wine aging

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Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry

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Occurrence of anthocyanin-derived pigments in red wines

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Characterization of a colorless anthocyanin-flavan-3-ol dimer containing both carbon-carbon and ether interflavanoid linkages by NMR and mass spectrometry

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Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

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https://api.crossref.org/works/10.1016%2FS0031-9422%2803%2900518-1

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Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions

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Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation, vitisin A derivative formation, and color characteristics of model solutions.

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based on heuristic

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Synergistic antioxidant effect of catechin and malvidin 3-glucoside on free radical-initiated peroxidation of linoleic acid in micelles.

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based on heuristic

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Acylated delphinidin 3-rutinoside-5-glucosides in the flowers of Petunia reitzii

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https://api.crossref.org/works/10.1016%2FS0031-9422%2803%2900518-1

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7 January 2021

based on heuristic

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Five new anthocyanins, ternatins A3, B4, B3, B2, and D2, from Clitoria ternatea flowers

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stated in

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reference URL

https://api.crossref.org/works/10.1016%2FS0031-9422%2803%2900518-1

retrieved

7 January 2021

based on heuristic

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Identifiers

DOI

10.1016/S0031-9422(03)00518-1

1 reference

stated in

Consolidated OpenCitations Corpus – April 2017

OpenCitations bibliographic resource ID

3026243

OpenCitations bibliographic resource ID

3026243

1 reference

stated in

Consolidated OpenCitations Corpus – April 2017

OpenCitations bibliographic resource ID

3026243

PubMed publication ID

14599515

1 reference

stated in

Consolidated OpenCitations Corpus – April 2017

OpenCitations bibliographic resource ID

3026243

(Q28575252)

Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?

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