Vitisin A Content in Chilean Wines from Vitis vinifera Cv. Cabernet Sauvignon and Contribution to the Color of Aged Red Wines

Vitisin A was prepared from malvidin 3-glucoside and pyruvic acid in model wine medium, isolated by countercurrent chromatography, and purified by preparative high-performance liquid chromatography (HPLC). The synthesized compound was used as a reference standard to quantify vitisin A in Chilean win...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2003-10, Vol.51 (21), p.6261-6267
Hauptverfasser:	Schwarz, Michael, Quast, Peter, von Baer, Dietrich, Winterhalter, Peter
Format:	Artikel
Sprache:	eng
Schlagworte:	Benzofurans - analysis Biological and medical sciences Chile Fermented food industries Food industries Fruit - chemistry Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Phenols - analysis Pigmentation Pigments, Biological - analysis Polymers - analysis Time Factors Vitis - chemistry Wine - analysis Wines and vinegars
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