Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution

[Image: see text] Aldehydes may be present in wines as a result of metabolic processes during wine fermentation or through oxidation and extraction from wood during wine aging in oak barrels. Apart from acetaldehyde, the most abundant aldehyde in wine, other aldehydes such as furfural and more recen...

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Detalles Bibliográficos
Autores principales: Escott, Carlos, Morata, Antonio, Zamora, Fernando, Loira, Iris, del Fresno, Juan Manuel, Suárez-Lepe, José Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2018
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6643805/
https://www.ncbi.nlm.nih.gov/pubmed/31458213
http://dx.doi.org/10.1021/acsomega.8b01828

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6643805/
https://www.ncbi.nlm.nih.gov/pubmed/31458213
http://dx.doi.org/10.1021/acsomega.8b01828

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