New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde

The reactivity of malvidin-3- O -glucoside with acetaldehyde, pyruvic and p- coumaric acids, was separately studied in wine model solution in the presence and absence of catechin, by UV–Visible spectrophotometry, NMR and Mass spectrometry. These naturally occurring metabolites were selected on accou...

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Veröffentlicht in:	European food research & technology 2020-04, Vol.246 (4), p.733-743
Hauptverfasser:	Forino, Martino, Picariello, Luigi, Lopatriello, Annalisa, Moio, Luigi, Gambuti, Angelita
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetaldehyde Agriculture Analytical Chemistry Appropriate technology Biotechnology Catechin Chemistry Chemistry and Materials Science Color Coumaric acid Food Science Forestry Glucosides Mass spectrometry Mass spectroscopy Metabolites NMR Nuclear magnetic resonance Original Paper p-Coumaric acid Pigments Pyruvic acid Spectrophotometry Wine Wines
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