Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors
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- 作者：Andreas Bimpilas ; Marilena Panagopoulou ; Dimitrios Tsimogiannis ; Vassiliki Oreopoulou ; vasor@chemeng.ntua.gr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Malvidin-3-O-glucoside (PubChem CID ; 443652) ; Petunidin-3-O-glucoside (PubChem CID ; 443651) ; Delphinidin-3-O-glucoside (PubChem CID ; 443650) ; Peonidin-3-O-glucoside (PubChem CID ; 443654) ; Rosmarinic acid (PubChem CID ; 5281792) ; Lithospermic acid (PubChem CID ; 6441498) ; Salvianolic acid (PubChem CID ; 5281793) ; Luteolin (PubChem CID ; 5280445) ; Apigenin (PubChem CID ; 5280443) ; Quercetin (PubChem CID ; 5280343)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PA
- 页码：39-46
- 全文大小：1578 K
文摘
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The ability of complex hydroxycinnamates to promote copigmentation was confirmed.
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Plant extracts increased color intensity of wine by 15–50%.
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The rate of anthocyanins polymerization was not affected by the added cofactors.
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The effect of cofactors was minimized after three months of storage.
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