MODEL WINE SOLUTIONS - CAFFEIC ACID IS NOT AN IMPORTANT FACTOR IN COLOR AND COMPOSITION CHANGES DURING RED WINE AGING

被引：0
|
作者：
BAKKER, J [1 ]
PICINELLI, A [1 ]
BRIDLE, P [1 ]
GARCIAVIGUERA, C [1 ]
机构：
[1] CSIC, CEBAS, E-30080 MURCIA, SPAIN
来源：
VITIS | 1995年 / 34卷 / 01期
关键词：
MODEL WINES; ANTHOCYANINS; ACETALDEHYDE; CATECHIN; SO2; CAFFEIC ACID; HPLC; COLOR MEASUREMENTS;
D O I：
暂无
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
The effect of caffeic acid and SO, on the interaction between malvidin 3-glucoside, (+)-catechin and acetaldehyde was investigated in model wine systems. Reactions were monitored by HPLC, spectrophotometry and tristimulus colorimetry. Caffeic acid had only a marginal effect on the reactions involving the other components in these model wine solutions.
引用
收藏
页码：69 / 70
页数：2
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