The distribution and content of anthocyanins in young port wines as determined by high performance liquid chromatography
- 1 December 1985
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 36 (12), 1325-1333
- https://doi.org/10.1002/jsfa.2740361218
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatographyJournal of the Science of Food and Agriculture, 1985
- Analysis of Anthocyanins inVitis ViniferaWines and Red Color Versus Aging by HPLC and SpectrophotometryAmerican Journal of Enology and Viticulture, 1981
- Changes in the Anthocyanins, Flavonoids and Hydroxycinnamic Acid Esters during Fermentation and Aging of Merlot and Cabernet SauvignonAmerican Journal of Enology and Viticulture, 1979
- Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucosideJournal of the American Chemical Society, 1977
- Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, “chemical age”Journal of the Science of Food and Agriculture, 1977