Formation of vitisin A during red wine fermentation and maturation

During alcoholic fermentation the formation of vitisin A occurred mainly in the period between 20% and 85% glucose utilisation, when the concentrations of the precursors, malvidin‐3‐glucoside and pyruvic acid were at a maximum. The maximum rate of vitisin A synthesis of 11 mg/Lh occurred when 57% of...

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Veröffentlicht in:	Australian journal of grape and wine research 2003-04, Vol.9 (1), p.40-46
Hauptverfasser:	ASENSTORFER, ROBERT E., MARKIDES, ANDREW J., ILAND, PATRICK G., JONES, GRAHAM P.
Format:	Artikel
Sprache:	eng
Schlagworte:	colour stability malvidin-3-glucoside oligomeric pigments pyruvic acid red wine Vitaceae vitisin A wine pigments
Online-Zugang:	Volltext
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