Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

The effect of the botanical origin, pH level and ethanol content of different oenological tannins on the color of malvidin-3-O-monoglucoside solution, including their effectiveness as copigments, was studied. Briefly, a model wine solution (4 g/L of tartaric acid, pH 3.5 and 12% ethanol) containing...

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Detalles Bibliográficos
Autores principales: Vignault, Adeline, Gombau, Jordi, Pascual, Olga, Jourdes, Michael, Moine, Virginie, Canals, Joan Miquel, Zamora, Fernando, Teissedre, Pierre-Louis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515072/
https://www.ncbi.nlm.nih.gov/pubmed/31013687
http://dx.doi.org/10.3390/molecules24081448

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515072/
https://www.ncbi.nlm.nih.gov/pubmed/31013687
http://dx.doi.org/10.3390/molecules24081448

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