POLYPHENOL INTERACTIONS .6. ANTHOCYANINS - COPIGMENTATION AND COLOR CHANGES IN RED WINES

被引：201

作者：

LIAO, H ^{[1
]}

CAI, Y ^{[1
]}

HASLAM, E ^{[1
]}

机构：

[1] UNIV SHEFFIELD, DEPT CHEM, SHEFFIELD S3 7HF, S YORKSHIRE, ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 59卷 / 03期

关键词：

RED WINES; ANTHOCYANINS; COPIGMENTATION; CHEMICAL TRANSFORMATIONS OF ANTHOCYANIN COPIGMENT COMPLEXES;

D O I：

10.1002/jsfa.2740590305

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Anthocyanin co-pigmentation is reviewed and its relevance to the colour and appearance of young red wines is outlined. Reactions between flavan-3-ols, such as are present in red wines, and the anthocyanin malvin to give yellow-orange pigments (lambda is similar to 440 nm) are reported. Possible structures for these new pigments are discussed as is their probable contribution to the changing hues of red wines as they age.

引用

页码：299 / 305

页数：7

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