Origin of the Pinking Phenomenon of White Wines

Pinking is the terminology used for the salmon-red blush color that may appear in white wines produced exclusively from white grape varieties. The isolation of pinking compounds and their analysis by RP-HPLC-DAD and ESI-MS n showed that the origin of the pinking phenomenon in white wines from Vitis...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2014-06, Vol.62 (24), p.5651-5659
Hauptverfasser:	Andrea-Silva, Jenny, Cosme, Fernanda, Ribeiro, Luís Filipe, Moreira, Ana S. P, Malheiro, Aureliano C, Coimbra, Manuel A, Domingues, M. Rosário M, Nunes, Fernando M
Format:	Artikel
Sprache:	eng
Schlagworte:	anthocyanins Anthocyanins - analysis bleaching bottling Chromatography, High Pressure Liquid Color Fruit - chemistry Glucosides - analysis grapes polymerization pulp Solid Phase Extraction sulfur dioxide temperature terminology Vitis - chemistry Vitis vinifera white wines Wine - analysis
Online-Zugang:	Volltext
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