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

页码：69 / 70

页数：2

共 10 条

[1]

Amerine M.A., 1980, METHODS ANAL MUSTS W, P175

[2]

BAKKER J, 1993, VITIS, V32, P111

[3] OXIDATION OF GRAPE JUICE PHENOLIC-COMPOUNDS IN MODEL SOLUTIONS [J].