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August 1, 1999Food Science and Technology International

Formation of anthocyanin-derived pigments in experimental red wines / Formación de pigmentos derivados de antocianos en vinos tintos experimentales

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Authors

AQAna María Vivar QuintanaUniversidad de SalamancaCSCelestino Santos‐BuelgaUniversity of MinnesotaEFE. M. Francia-ArichaUniversidad de Salamanca

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Quintana et al. (1999) studied this question.

synapsesocial.com/papers/6a70f42ee71d69abee08f5f5https://doi.org/10.1177/108201329900500407
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1New Anthocyanin Pigments Formed after Condensation with Flavanols1997 · 229 citations
  2. 2Interactions of Oligomeric Procyanidins in Model Wine Solutions Containing Malvidin-3-Glucoside and Acetaldehyde1996 · 87 citations
  3. 3Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines1976 · 380 citations
  4. 4Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines1976 · 379 citations